Here's the VERY simple recipe if you'd like to give it a go!
7 quart jars with lids and seals...sterilized
Into each jar, put in one heaping cup of dry beans (washed and picked), I used pinto. Add 1 tsp salt, 1 Tbs dehydrated onions, 1 clove crushed garlic (just smack the clove with your knife, peel it and throw it in). Fill with hot water leaving 1/2 inch head space at the top. Cap and seal jars, shake them up and put them into the pressure canner. Cook at 10 psi (15 psi if your altitude is over 1000) for 90 minutes. Start timing when your pan comes to pressure and the pressure gauge starts to rock.
That's it! No soaking! No pre-cooking! The hardest part is listening to the spewing noise from the pressure cooker and waiting!
I think this burst of domesticity is taking a toll...I woke up this morning with a horrible headache. Good thing I can go lie down while the beans do their thing...OYE!