2 cups of dried organic black beans, soaked overnight in 4-6 cups water with 1 piece of kombu seaweed and splash of apple cider vinegar
1 cup of simple organic coconut milk (no sugar or additives)
1 knob of ginger, peeled and grated
2 cloves garlic, smashed and minced
1 onion, minced
2 bay leaves
1 tablespoon of coconut or avocado oil
1/2 teaspoon sea salt
1 cup water

On sauté setting, add oil, then sauté garlic, ginger, onion and bay leaves. When fragrant after 3-5 minute, add strained and soaked beans. Discard kombu. Add coconut milk and 1 cup water. Switch setting to high pressure cook for 45 minutes. Natural release for 10 min or longer. Voila! (Ps don’t discard the liquid once cooked! That liquid gold is great as broth, cooking liquid for rice or grains or thickening soups)