Directions

1. Rinse beans and place in a large container. Cover with 2qts of water. Soak beans for at least 8 hours, or overnight.
2. When ready to cook, set to "sear" and add oil.

3. Add onions, jalapeño, garlic, and ½t of the salt. Sauté until onions are soft and brown around the edges, about 8 minutes.

4. Stir in chili powder, cumin, coriander, oregano, cocoa powder, and cloves. Toast for 1 minute.

5. Drain and rinse beans. Pour into pressure cooker. Add ½t of the kosher salt. Stir to coat.

6. Add 6c of water and tomatoes.
7. Close lid and lock. Set to "beans" and adjust for 18 minutes.
8. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.

9. Remove and puree 2c of the beans and liquid (use 4c from a wet measuring cup; use immersion blender).

10. Stir puree back into cooker, adding in the fresh ground black pepper. Add kosher salt to taste and serve with lime wedges.