Chop an onion, green pepper, and some garlic cloves. Tie up 2 chipotle peppers and some leftover meat scraps from smoked meat/barbeque in a cheesecloth bundle. Dissolve chicken bouillon in 5 - 6 cups water. Empty a one-pound bag of rinsed and sorted black beans into a pressure cooker. Add everything else. Select the longest/highest setting for beans on your pressure cooker. It takes about 10 minutes for the pressure cooker to achieve heat/pressure and it will take about another 10 minutes for it to cool down.
Prep Time 12 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Chipotle peppers in adobo sauce yield a deeper, smokier, richer flavor than fresh jalapeno peppers. Save the rest of the can in a glass container with a snap-on lid and refrigerate. They last forever stored that way. You add the powdered spices after the beans have cooked because it's easier to adjust the flavors. Also, cooking the spices under pressure sometimes imparts a harsh bitterness. If I could add only one thing to flavor the beans it would be the canned chipotle peppers in adobo sauce. Then I'd pick the cumin. 2 Tbs. of cumin might be too much for you. Start small and taste.