Rinse the beans well and soak them in water that covers them for about 10 hours. The next morning, rinse them again and place them in a pressure cooker with water. Add the tomatoes, carrots, celery, mint, and red pepper flakes. Close the pressure cooker and cook for 15-20 minutes from the moment it starts to whistle.

While the food is cooking, sauté the onions in half of the olive oil in a pan until they soften, then add the bell peppers. Sauté until they start to turn golden. Add the paprika, stir, and remove from heat.

When you open the pressure cooker, add the contents of the pan along with the oil, the remaining olive oil, salt, pepper, and a little hot water if needed. Seal the pressure cooker and cook for 5 more minutes.

Our fasolada can be eaten hot or cold.

It may need a little more cooking time, depending on how tender the beans are.