• 500g dry black beans
• 2 medium onions, chopped
• 5 green chillies (sub 2 green bell peppers), chopped
• 5 garlic cloves, roughly chopped

• 3 bay leaves
• 1 tbsp stock base
• 1/2 tsp tumeric
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp sugar

• salt to taste
• 1 tsp rice vinegar

Soak black beans overnight. In a pressure cooker, saute onions, chillies and garlic. Add the drained beans and add water until just covered. Add seasonings except vinegar. Seal the pressure cooker and let it come to pressure, then cook for 30 minutes. Allow pressure to release. Season with salt and vinegar.