• Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
• Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
• While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  
• Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  
• Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  
• I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  
• Saute the chopped mushrooms until starting to brown up. Set aside.
  
• After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
• When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
• Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
• When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  
• Serve and sprinkle the remaining cilantro on each bowl for garnish.
  

For Stove Top using Canned Items

• Drain the canned ground pork. Open the beans, retain 1 cup of juice from the beans then drain and discard the rest of the juice.
• In a pot, heat a tablespoon of olive oil, when hot, add the onion, saute until just starting to brown, then add the garlic, saute for another minute.
• Add the pork and break up and heat through. Add the cumin, dried cilantro, and dried oregano. Mix with the pork and cook for another 1-2 minutes.
• Add the beans, the reserved 1 cup of bean juice, chicken stock, tomato sauce, and diced tomatoes. Heat and simmer for 1 hour or so until the liquid level is to your liking. About 10 minutes before serving, stir in the chopped cilantro, lime juice, and spring onion.
• Serve and enjoy.