Directions

1. In a large pan, heat oil and add onions, bell pepper, and garlic. Sauté until onions are soft, about 4-5 minutes.

2. Add bay leaf, cumin, oregano, and fresh ground black pepper and sauté for an additional 2 minutes.

3. In the pressure cooker, add ingredients from the pan. Add black beans and 8c water, sherry vinegar, wine, and salt.
4. Set to "soup" for 20 minutes.
5. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
6. Open. Remove bay leaf and garnish with bell peppers, onions, and crumbled Cotija cheese.