Heat the oil in a pressure cooker and fry the onion, garlic, savory, and 1/4 teaspoon of the chipotle sauce over high heat, stirring often so as not to scorch them, for 2 minutes. Stir in the soaked beans and pour the boiling water over all. Attach the lid and bring to full pressure. When the pressure is up, reduce the heat to low and cook for 9 minutes. Remove from the heat and release the steam immediately under cold running water.
Preheat the oven to 350 degrees.
Pour the beans through a strainer, reserving the liquid in a large bowl. Put 2 cups of cooked beans into a bowl and mash roughly with a fork. Stir in 1 teaspoon of the chipotle sauce, the sliced cilantro leaves, 1/8 teaspoon salt. Add the diced jicama and 2 cups of whole beans to the seasoned mashed beans in the bowl and mix well.
Spray 4 MEV molds or other 1 cup molds with vegetable oil spray. Lay 1 large cilantro leaf in the bottom of each mold and arrange the roasted red bell pepper strips over the bottom and up the sides. Fill each mold with the beans and jicama mixture and press down. Bake for 20 minutes or until heated through.
For the sauce: Whiz the tomatoes, reserved roasted peppers, remaining beans, 1/2 cup of the bean juice, whole cilantro leaves, remaining 1/4 teaspoon chipotle sauce, and remaining salt in a blender for a minute or two until very smooth. Press the sauce through a sieve into a bowl before serving.
To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce around.
Recipe courtesy of Graham Kerr's Swiftly Seasoned