This hearty winter fave is ready in little more than an hour. 1-1/2 c dry black (turtle) beans, rinsed but not soaked 8 slices thick-cut bacon, diced 1 tennis ball-sized onion, peeled and chopped 1 red bell  pepper, seeded and chopped 1 or 2 jalapeño pepper(s), seeded and chopped 3 large or 4 small cloves garlic, peeled and minced 2 bay leaves 2 tsp dried oregano 1 tsp dried thyme 1 tsp white pepper (or use black pepper) 6 c chicken or vegetable broth 2 tb chopped cilantro Garnish: More chopped cilantro sour cream Using the pot's saute setting, cook the bacon until just starting to brown. Remove most of the rendered fat, leaving about 1 TB behind. Add the peppers, onion, and garlic and continue to saute, stirring, for another 5 minutes. Add all remaining ingredients except cilantro, stir, and seal the pot. Pressure-cook on high pressure for 40 min, then let the pressure release on its own. Stir in the cilantro, adjust salt if needed, and serve with the garnishes.