I tried to post this as a table, but that functionality seems to be kinda rubbish so, here was dinner on Tuesday (and again as tacos, yesterday):
Black Beans with Tomato and Habanero
8 oz. dry black beans
4 c. water
3 bay leaves
a capful of Mrs. Dash Onion and Herb seasoning (or your preferred dry seasoning (ex. dehydrated onion, garlic, a Penzey’s thing, etc.)
1 T. neutral oil
1 habanero, seeded and diced
1 medium onion, medium chop
14.5 oz. can of petite diced tomato (I used a “no-salt” one)
3 garlic cloves, sliced
1 t. cumin seeds
1 t. Mexican (or regular) oregano
salt to taste
sour cream, cilantro, lime wedges, and cilantro for garnish
rice to serve
Place the beans (check for rocks and debris) into the Insta Pot. Add the water, bay leaves, and seasoning. Set to high pressure and cook for 27 minutes. I let it rest for 10 minutes and then manually vented it thoroughly before proceeding.
In a Dutch oven, heat the oil over medium high heat. Add the onion and habanero, cooking until the onions soften (about 3-4 minutes). Reduce the heat to medium and add the garlic, cumin seeds, and Mexican oregano. When the garlic becomes fragrant, add the tomatoes and their juices from the can. Cook, stirring occasionally, until the liquid has mostly cooked off and the tomatoes have broken down a little (about another 5-7 minutes). Drain the beans, reserving the bean broth.
Add the beans to the tomato mixture and just enough bean broth to make things a little soupy (unless you want it brothy, in which case go ahead and add however much you want). At this point I added about 1 t. coarse kosher salt from Morton’s. In any case, salt to taste here. Use a potato masher to bust up some of the beans. Then simmer until everything thickens again a bit (about 4-5 minutes).
Double check one more time for seasoning and then serve over white rice, with sour cream, cheese, lime, and cilantro for those that want it. Hot sauce would be welcome too, if the habanero isn’t enough 
Serves 3-4.
