I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat. I first made some with peppered bacon and the latest I created included ham.
First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up. In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt. Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.
Pressure can for 75 minutes at 11 pounds.
Raw ingredients loaded into the jar:
After being pressure canned: