The dish took longer than I expected, mainly due to having to wait for the pressure cooker to depressurize before I could get to the cooked beans, so by the time I was assembling this, we were getting out of late lunch territory and into early-bird special.
Terry and Isa suggest that you serve the beans over rice, with sauce drizzled over them. I tried this, but the sauce is more of a thick puree rather than anything particularly drizzleable, so I sort of mounded it on the beans and tried to fancify it with a lime slice.
The end result? This was really good. The sauce has an almost creamy texture, which binds the rice and beans together nicely. It's pretty spicy, though, so beware. Iv has a cold, and it cleared up his sinuses right away, but then he headed for the kitchen and came back with a box of crackers to try to ease the fire on his tongue. I was feeling a little scorched as well, but I think I've got a slightly higher heat tolerance. In any case, be warned, and if you're timid on spices, just go easy on mixing the sauce into the beans. Still, for both of us, it turned out to be compulsively eatable, despite the sweat forming on our brows.
The recipe says you can skip the sauce if you want to and just serve the beans as they are. This is incorrect, unless you are a flavor-hater -- despite smelling good, the beans on their own are pretty bland. If you're looking for a simple, non-spicy, black bean recipe, use Bittman's black beans with cumin instead.