I don't have a real recipe with proportions, but it's pretty simple.

I saute onion and garlic in a little oil in the pressure cooker, add the soaked black beans, some ground cumin, and water or unsalted stock to cover. Bring to high pressure and cook for 4-5 minutes, then let the pressure come down naturally. (Or, you can use a quick-release method, either running cold water over the cooker or some cookers have a release valve; if you're going to quick-release, the beans need to cook at high pressure 5-9 minutes. Bean skins have a tendency to break when you quick-release, though.) If the beans aren't done when you open the cooker, either finish cooking them conventionally, or return them to pressure for a minute or two.

Once the beans are done, I add a chopped red jalapeno (you could use ground red pepper or a green jalapeno or other hot pepper), some thyme, sometimes a diced green or red bell pepper, salt and black pepper, orange slices cut into 1" chunks (I don't bother to take the membranes off, but you might prefer it that way), orange zest if the orange is organic and/or maybe a little bit of orange juice, and a bunch of roughly chopped kale, then cook conventionally until the greens are tender.

(Most recipes call for cooking greens separately, then chopping them and adding them when everything else is done. I love greens, so I don't mind a stronger flavor, and plus I'm all about doing everything in as few steps as possible. )

I usually serve it with rice; crusty bread would be good too. Enjoy!