If you don't know about pressure cooking, check out the tutorial. You're missing out on a quick way to prepare foods that retain more of their nutritional value.

Rinse the beans and soak overnight or use a quick soak method (bring water to a boil, turn off heat and let beans sit for an hour or so before continuing).

Heat the oil in the bottom of a 4 quart or larger pressure cooker over medium-high heat. Add the onion and cook until onion softens, about 2 minutes. Add garlic and jalapeño and cook a minute or so more. Add the cilantro, oregano, beans, and pepper. Cover and lock the pressure cooker and bring to high pressure over high heat. Lower the heat to stabilize the pressure at high and cook for about 10 to 12 minutes.

Remove the pressure cooker from heat and release the pressure with a slow or natural release method (see Pressure Cooking Tutorial -- link below -- for details). Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 2-3 minutes.

Stir in the fresh salsa and lime juice. Season with salt and additional pepper, if necessary.