1 lb dry black beans
1 lb ham chunks, ham hocks, or sausage meat
2 large onions, chopped
1 tsp ground cumin seed
1/2 tsp chili powder
1 T chopped garlic
1 T butter or oil
1/4 tsp each onion and garlic powder
2-3 drops hickory smoke seasoning
1 beef bouillon cube, crushed
2 quarts water

Pick over the beans, discarding any that are broken. Rinse well and remove any beans without skins or that float to surface.

Saute one chopped onion in 1 T oil or butter in a medium or small sized pressure cooker. When the onion begins to brown, add remaining ingredients (except one onion) to the pressure cooker. Add the 2 quarts water, and cover pressure cooker and follow manufacturer's directions to bring pressure up to 10 pounds. Cook for 23 minutes.

Reduce pressure. When pressure is 0, remove lid and add 1 chopped onion. Return beans to heat, uncovered, and continue to cook another 10 minutes. Taste and adjust seasonings.

Garnish with sour cream or shredded Monterey Jack cheese if desired.

Serve.

Submitted by: CM