Instructions: In a 6-quart pressure cooker, combine beans, onions, bay leaf, and chicken broth.

Seal cooker. Following manufacturers instructions, bring to maximum pressure (15 pounds) over high heat, then adjust heat to stabilize cooking rate. Cook 1 1/2 hours. Release pressure quickly, running cold water over pan.

Open pan. Serve beans or, for less liquid, stir often over high heat until mixture has consistency desired, about 5 minutes. Add salt and pepper to taste.

This recipe yields about 6 cups; 12 servings.

Comments: Serve the cooked beans alone or incorporate them into other recipes. If making ahead, cool, cover, and chill up to 4 days.

Yield: 6 cups

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