Black beans our the favorite around here, probably because they have more aminos an other micro important things of goodness in them than pintos. Turtle beans do cost more tho.
Cooking beans is a all day affair but not one you have to constantly watch. In the winter we can stew them daily over our wood stove. That saves on fuel.
12# of dried beans yields 19 quart jars. I soak them in water all night then pour that into the 10 gallon pressure cooker in the morning. I add oil to help with frothing and then I add whatever seasoning we have cheaply around, always salt and pepper, usually rooster sauce, perhaps onions, other hot sauce, herbs, etc.
I heat it to 10# of pressure. That takes a few hours because it is so massive. I then cook for 15 to 20 on 10# and allow it to cool down to 0# all closed up.
Then I load the jars and add the gaskets, lids, and rings. My larger pressure cooker accommodates 19 quarts or some insane amount of pint jars.
Then it is 90 min @ 10# to can. Long release cool as with the beans and then I tighten the lids since I use reusable tattlers and leave them nice and still until morning.
I then clean up the jars, remove the rings, and store.
This lasts about two weeks!
your black beans are yummy! I get some whenever there are leftovers.