2 tablespoons olive oil, divided
2 large onion, chopped
3 celery ribs, chopped
3 cloves garlic, minced
¾  pound dried pinto beans, rinsed
1 large smoked ham hocks
1 bay leaf
¾ teaspoon pepper, divided
1 pint cherry tomatoes, diced
1 small red onion, diced
3 tablespoons jalapeno peppers - pickled and drained, diced
2 teaspoons cider vinegar
cornbread

In uncovered pressure cooker heat 1 Tbs.  oil over medium-high heat. 

1. Add onion, celery and garlic; cook until vegetables soften, 6-8 minutes. 

2. Add 6 cups water, beans, ham hock, bay leaf and 1/2 tsp. pepper.

3. Bring to a boil, skimming off foam. 

4. Cover with pressure cooker lid. 

5. Over high heat bring cooker to pressure according to manufacturer's directions. 

6. Reduce heat to medium; cook, maintaining pressure, 1 hour, 15 minutes.

7. Remove from heat; release pressure according to directions. 

For relish...

1. In bowl combine tomatoes, onion, jalapeno, vinegar and remaining oil and pepper. 

2. Remove meat form ham hock, discarding bone and skin; return meat to beans. 

3. Top each serving with relish.

Serve with cornbread.