Cranberry Bean Salad (Barbunya Salatası)

Sort through the beans and place them in a regular pot, then add water.

Boil to release the dark liquid, then drain in a colander.

Wash the onions, peppers, and parsley, and chop them finely.

Dice the pickled cucumbers into cubes.

In a bowl, combine olive oil, lemon juice, mustard, and salt, then mix well.

Put the beans into the pressure cooker, add 1 cup of water, and place on the stove.

Cook over medium-high heat until the pressure indicator rises.

After the indicator rises, cook for another 7 minutes and turn off the stove.

After opening the lid, drain the beans in a colander and let them cool.

Transfer the cooled beans to a large bowl and add the previously prepared onion, peppers, pickles, and parsley.

Pour the prepared dressing over it and mix well.

Refrigerate for at least two hours before serving.