Walter's brown bean soup

Walter's Javanese brown bean soup from Bandung

Instant pot version: sauté the meat (I use lamb shoulder slices as I have a beef intolerance) and add the aromatic vegetables, leek, celery, onion, garlic and ginger and water. Cook on high pressure for 20 minutes. Open the pot and next add the rinsed beans. Add laos, salam leaves, lemon grass and salt at this point. Cook on high pressure for 10 minutes. Open pot with quick release and check the beans. Season the soup and add a small can of diced tomatoes. Simmer and serve with white rice, sambal and fried onions.

Bandung version translated from cookbook from the 1960s

red kidney beans, 1 cup,
Stewing beef, 1 pound,
5 small shallots or 1 red onion: 
3 pieces of garlic; 
two (spicy) red peppers or 1tbs of sambal oelek; 
1 large tomato or 3 tbs of tomato paste; 
0.5 tbs of brown sugar;
 4 cm of laos/langkuas/galangan; 
3 daun salam leaves (omit if not available); 
1leek; 
some salt and pepper. 
Some tamarind water or 0.5 lemon.

Soak the beans overnight or for four hours minimum. Drain the beans and add to the stewing beef, cubed. 
Add 2 cups of water, laos, salam, diced onion and garlic, salt. Cook until meat and beans are soft (I usually use a pressure cooker.) Add the tomato or tomato paste, salt and sambal oelek to taste and tamarind water or lemon. Cook another five minutes and serve with white rice.