Prepare the beans

• Soak the dry navy beans overnight, then rinse them.
• Cook the beans in the pressure cooker for 20 minutes, then freeze them in portions.

Warm the beans

• Take a portion of frozen cooked beans out of the container and put it straight into a small saucepan.
• Add a little water so the beans don't stick to the bottom of the pan.
• Cover and warm over low heat, stirring occasionally; the beans break down into a soupy mixture.

Season

• Add the pink salt, black pepper and seasoning blend.
• Add the smashed garlic clove and let it sit in the warm beans.
• Let the beans rest off the heat until they cool and thicken slightly, then serve.