• Soak the beans overnight, or at least 3 hours before cooking.
• Drain the soaking water and rinse the beans thoroughly.
• Cover the beans in about 3 cups of water and place in an Instant Pot. Cook the beans on high pressure for 15 minutes, 5 minutes natural release. I will try cooking them on the stovetop to get an idea on cooking time and update this recipe.

While the beans are cooking:

• Cut the squash into coins and half each coin.
• Heat up a cast iron skillet over medium heat. Add a small amount of oil. Add the squash, inner flesh down. Cook for about 5 minutes, or until they brown. Turn over and cook the other side until it browns. Remove and set in a warm oven.
• Peel and dice the beets. Add into the cast iron skillet and fry until just soft, approximately 10 minutes. Remove from the pan and place in the oven with the squash.
• Saute the mustard greens until wilted.
• When the beans are done, reserve the pot liquor. You need two cups of pot liquor, though if you don't have 2 cups, top it off with water.
• Bring the reserved liquids to a boil, then lower. Add the bulgur. Cook until all the water is absorbed, about 12 minutes.
• While the bulgur is cooking, mix the sauce ingredients together.
• Make a bed of mustard greens on the plate. Add a layer of bulgur over the mustard greens. next add a layer of beans. Finally add in a layer of beets and squash. Place dollops of the sauce on top of the dish. Sprinkle with nigella seeds.
• Enjoy!