Cuban Black Beans from Scratch

Place the beans in a strainer and pick over them removing broken pieces and pebbles (I've rarely found them but you always gotta check!). Rinse beans well under running water and place into a large pressure cooker. Add half of the diced green pepper and fill with water (about 1 1/2- 2 inches above the top of the black beans). NOTE: DO NOT ADD ANY SALT AT THIS TIME. IT PREVENTS THE BEANS FROM ABSORBING THE WATER.Place lid on pressure cooker, lock, and bring up to pressure over high heat (Note: follow manufacturers instructions). The saftey lock will pop up and it'll start to hiss. Once the hissing begins, reduce heat slightly (to medium-medium high) and cook for 20-22 minutes.While this is going, make your Sofrito. Heat olive oil in a large skillet over medium high heat. Add onions and the remaining peppers and saute until softened (4-6 minutes). Add the garlic, oregano, salt, cumin, Sazzon, and bay leaves. Stir for 30-45 seconds then remove from heat and set aside until ready to use. After 20-22 minutes, remove beans from burner and use the pressure release. Open once pressure is completely released, open pot and add the sofrito and rotel. If the bean look like they need a little more liquid add it at this time. Place lid back on, lock, and bring back up to pressure. Once it's up to pressure, reduce the heat to medium-high and set your timer for 5 minutes. After 5 minutes, remove beans from burner and use the pressure release. Open once pressure is completely released, open beans and taste to see if any additional seasoning is needed. Stir in red wine vinegar and serve over steamed rice.