Instructions: Here is a nice fatfree recipe from the current issue of Sunset. I may try to adapt this one for the pressure cooker.

Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover with water. Bring to a boil on high heat. Remove from heat, cover,and let stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1 1/2 hours.

Stir occasionally. After
1 hour, mix jam into beans. If cooked beans are soupier than you like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions. Add salt to taste.

Makes 5 or 6
servings.

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