| 1 | Put the wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. |
| 2 | Put the heat on medium to medium high, and do not cover (yet). |
| 3 | Let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. |
| 4 | Add the onions to the beans and cook until just translucent. |
| 5 | Add the greens and the hot peppers and mix well. |
| 6 | Put the lid onto the pressure cooker and bring up to pressure. |
| 7 | Cook at pressure for about 3 minutes. |
| 8 | Cool the cooker under cool water. |
| 9 | Serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or rice). |
