This is a delicious black bean recipe from my Brazilian/Argentinian cousin, Katia. She makes the best black beans, the recipe handed down to her from her father, another great cook
In a pressure cooker combine soaked beans, ham hock and bay leaves and add enough water to cover beans at least 3 inches, about 6 cups.
Bring to a boil, then cover and lock the lid. Cook 45 minutes in a pressure cooker on medium-low heat.
After 45 minutes shut heat off and wait for the pressure to come out of the pot before removing the lid.
Meanwhile, in a large saute pan add oil; saute onion, garlic, and parsley on a medium heat. Add salt and pepper to taste and cook until onions are translucent, about 10-15 minutes.
Add onion mixture to the beans and cook uncovered 20-30 more minutes, or until beans have a thick consistency.