Quick Bean Stew

Drain soaked beans the next day, rinse with cold water, drain again and place in a pressure cooker. Cover beans with water and bring to a boil. Cover the pressure cook, seal and cook at stage 1 for 15 minutes. Then remove from the heat and slowly let cool Shake the pressure cooker before opening slightly and as soon as the pressure has completely broken, uncover. Drain beans in a colander, rinse with cold water and drain again. Rinse potatoes and place in the pressure cooker. Cover with water and bring to a boil. Then close the lid and cook at level 2 for 7-10 minutes (depending on the size of potatoes). After cooking, set aside the pressure cooking, wait until the pressure has been completely reduced and then open. Then let potatoes cool slightly, peel and cut into slices. Heat oil in a saucepan, fry onion, garlic and chile pepper until soft. Add tomatoes, oregano and thyme to the saucepan and season with salt, pepper, cumin and a pinch of sugar. Simmer for about 5 minutes. Add bell peppers, corn, kidney beans and potatoes and simmer for 3 minutes until warm. Serve in bowls.