Rinse the beans and then place them in a pressure cooker. Add water and cook for about 40 minutes. (Please follow your pressure cookers instructions)

Place onion, tomato, garlic cloves, green bell pepper, and cilantro in a food processor and process until smooth. Add the olive oil while pureeing

In a large skillet over high heat sauté the veggie puree for about 5 minutes

Stir in the sautéed veggie mixture to the cooked beans along with the dry white wine, tomato sauce, oregano, cumin, bay leaves, sugar, salt, and pepper.

Cook beans over medium heat uncovered for 20 minutes or until thickened and enjoy