Soak a half cup of kidney beans in water overnight. Next morning, add the drained and rinsed beans with two cups of veggie broth to your pressure cooker. Add jalapeño peppers, cashews, mushrooms, Mrs. Dash salt substitute, a tablespoon of oil, pepper, basil, garlic and onion. Cover and cook until the whistle dances. Lower heat to low for five minutes. Remove from the stove and wait for the steam to dissipate before opening. Great vegan lunch here, folks!