Chop one of the onions.
Wash the beans at least twice in cold water and pour in a colander to drain.
Pour the beans into the pressure cooker, add the onions and pour in enough water to cover the beans. The rule of thumb is to make the ratio of beans to water 1:3.
Close the valve of the pressure cooker and leave until it reaches full pressure. This should take no more than 15 mins.
Once it reaches full pressure, reduce the heat and leave for additional 15 mins for the beans to cook.
While the beans is cooking, you can start preparing the sauce.
Remove the stalk from the scotch bonnet peppers and peel the remaining onion. Add in a blender with a little water and allow to puree.
Pour the palm oil in a non-stick pot big enough to cook the beans and leave for about 3 mins. We don’t want to bleach the oil here.
Pour in the pepper and onion blend, a bouillon cube (I used Knorr) and some salt. Reduce the heat and cook for between 15-20 mins so you are left with a fried stew. Remove from heat.
Remove from pressure cooker from heat and allow to cool down naturally to depressurize. This should take around 15 mins.
Once the pot is adequately cooled. Unlock the lid. Tip the beans into the pot containing the sauce.
Stir the content of the pot and allow to cook under low heat. Taste and more salt if required. Stir every few minutes and allow to cook for around 10 mins before removing from heat.