15-ouncecanstewed tomatoes or fire-roasted diced tomatoes
1 1/2teaspoonssaltor to taste
1/2teaspoonLiquid Smoke flavoring or smoked salt
1/4teaspooncayenne pepperor more to taste
Place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered, for 60-75 minutes until beans are tender.
When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
Add onion mixture, stewed tomatoes, and lemon juice to the beans along with the spices and simmer 30-45 minutes. (Add additional water at this time if they seem dry or thick.) Check the seasonings and add more to taste. Serve with bread or over rice, or just by itself, as I did.
To cook in a pressure cooker or Instant Pot:Put the beans into the pressure cooker with 8 cups water. Cook at high pressure for 15 minutes. Remove from heat or turn off electric PC and allow the pressure to come down naturally, at least 15 minutes--do not quick-release.Check the beans. They should be mostly tender but not all cooked (a little "crunchiness" in the larger beans is to be expected). Brown the onion, celery, bell pepper, and garlic in a non-stick skillet.Add browned vegetables and all remaining ingredients to the pot except water--you should not add water unless the beans seem too thick or dry, and if they do, add just enough to make them soupy. Seal cooker and cook at high pressure for 8 minutes (less time if beans seemed completely cooked). Allow pressure to come down naturally and add additional seasonings to taste before serving.———Each serving counts as zero points on the Weight Watchers Freestyle program.