From the Recipe Box of: adapted from Melissa Clark's book Dinner in an Instant
Finely chop 2 red jalapeno peppers, 2 yellow peppers, 1 large onion, 2 cloves of garlic, 2 tbsp fresh sage. Saute in olive oil for about 15 minutes. Add 1 tsp chili powder, 1 tsp cumin powder, 3 quarts vegetable or meat stock, 1.5 lbs black or turtle beans. Cook on high pressure for 75 minutes and allow pressure to release naturally.
Blend 3 tomatoes, 1 bunch of cilantro leaves and stems, whites from 1 bunch of scallions. When the beans finish cooking, puree with an immersion blender and then stir in the tomato mixture.
I made two versions of this, one with hambone stock and the other with corn stock. Both were delicious.