Rinse and drain the soaked beans. In an uncovered pressure cooker, heat the olive oil on high. Add the onion slices and sugar and cook on high for 10 minutes. You don’t want to burn the onions, but you do want to caramelize them so stirring frequently is essential, as is adding water as necessary to avoid sticking. After 10 minutes, the onions should be brown and soft. Add the beans, mushrooms, liquid smoke, paprika, broth and water. Stir to combine.
The recipe is from "Vegan Pressure Cooking: Delicious Beans, Grains, and One Pot Meals in Minutes", JL Fields (Fair Winds Press, 2015). It is made in a pressure cooker which you’ll be using with confidence following just a bit of advice from JL Fields. If you can’t find Anasazi beans, substitute pinto although doing so may require a slightly longer 'at pressure' cooking time. Wow, we're already speaking the 'lingo' of pressure cooking. Thanks JL!
Check out JL's blog and recipes at http://jlgoesvegan.com/