1. Combine the beans, onion, red pepper, green chiles, olive oil, chili powder, cumin, and garlic in a 6-quart electric or stove-top pressure cooker. Add vegetable broth. Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat. Let the pressure release naturally for 15 minutes, then quickly release any remaining pressure. Open lid carefully.
2. Stir in the collard greens, tomatoes, cornmeal, vinegar, and salt. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat. Let the pressure release naturally for 15 minutes, then quickly release any remaining pressure. Open lid carefully.
MAKE IT SLOW3. Combine the beans, onion, red pepper, green chiles, olive oil, chili powder, cumin, and garlic in a 6-quart slow cooker. Add vegetable broth. Cover and cook on low for 9 to 10 hours or until beans are nearly tender. Stir in the collard greens, tomatoes, cornmeal, vinegar, and salt. Cook 1 hour more or until beans are tender.