To cook reduced quantities: reduce all ingredients proportionally but not below one-fourth; then increase water by 3/4 cup.

1. Pour water into cooker. Add beans. Bring to boil on high heat. Skim off scum, if any.

2. Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 18 minutes.

3. Remove cooker from heat. Allow to cool naturally.

4. Open cooker. Empty beans into a colander. Transfer beans to a bowl. Mash beans until smooth with a fork, potato masher or food mill.

5. Heat oil in a pan on medium heat. Add onion. Stir fry till onion is soft but not brown. Add parsley and remaining ingredients except mustard and Worcestershire sauce. Cook just until parsley is soft, stirring occasionally. Add this mixture, mustard and Worcestershire sauce to mashed beans. Mix with a fork. Use as a sandwich filling or as a dip.

Soaking beans: To soak overnight, put beans in twice their volume of cold water and soak overnight. Or put beans in a pan and pour boiling water to fully cover and allow to stand for one hour. Drain beans before using.