In a pressure cooker, add the beans and enough water to cover. Then add the bay leaves, cumin, salt and pepper, to taste.
Once the pot gets pressure (begins to 'whistle'), cook for another 15 minutes.
After removing all of the pressure, open the pressure cooker and add the onion, garlic and coriander then cook for 10 minutes or until beans are tender and cooked. Remove from heat and let cool for about 10 minutes.
Transfer a third of the beans to a blender and add a third of the coconut milk. Beat until smooth. Strain the mixture and set aside. Repeat this process with the rest of the beans and the rest of coconut milk.
Return to pressure cooker to keep warm. Serve hot.