First, you need to pick through the beans. Discard any stones or any damaged beans.
Wash the beans in a colander and soak the beans overnight or for at least for 4 hours.
Next, rinse and drain the beans.
In a pressure cooker, add olive oil, onions, and garlic. Sauté until the onions are golden.
Add red pepper, tomato paste, dried parsley, cumin, and chili pepper. Sauté for 5 minutes more.
Add the beans, the bay leaves, and 8 cups of broth or water.
Close the pressure cooker and cook over high heat until the pressure builds up.
Lower the heat to medium and cook for 30-40 minutes or until the beans are tender and soft.
When the beans are ready, taste and add any extra seasonings (salt and pepper), if necessary.
Discard the bay leaves and top with fresh green onions. Serve with rice.