Soak beans in water from the previous night.
Drain the beans and place the beans in a pot with fresh water. Boil for a while and remove the froth. Drain again.
In a pressure cooker, heat olive oil over low/medium heat and saute minced onion for a couple of minutes. Next, add sliced carrots, chopped celery leaves, chopped parsley, chopped dill, salt, thyme, bay leaves, tiny bit of black pepper, oregano, cumin and all spice. Stir occasionally. About 10 minutes later stir in tomato puree and the beans.
Add enough water to make it soupy. Lock the pressure cooker and boil the stew for about 15 minutes on medium/high heat. Unlock the pressure cooker and it is ready to serve.
Serve with a small salad.
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