Heat the olive oil in a pressure cooker, and add the onion, garlic, celery and carrots. Cook for 1 minute, stirring constantly.
Add the beans, tomato, onion powder, garlic powder, dried basil, dried marjoram, dried oregano, black pepper, and sea salt.
Stir until all of the ingredients are combined.
Add the water and stir again to combine.
Place the lid on the pressure cooker and lock it.
Place the valve on the lid and turn the heat to high.
Allow the pot to come to pressure (about 15 minutes).
Cook for 25 minutes after the pressure cooker starts hissing.
Turn off heat, and allow to cool on its own (10-15 minutes). If you are in a hurry, carefully bring the pot to the sink and run cold water over the lid until the pressure has gone down.
Bring the pressure cooker back to the stove, stir in the kale, and allow the kale to cook in the stew for 5 minutes.

1 tablespoon olive oil
1 medium-size yellow onion, diced
3 large garlic cloves, minced
3 celery stalks, diced
1 1/2 cup carrot, sliced
1 1/2 cup anasazi beans, soaked overnight
1 can (14.5oz) diced tomato
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
20 turns fresh cracked black pepper
2 teaspoon sea salt
6 cup water
2 cup kale, thinly sliced