This came out real good. However being of european background, grandma likes old school. Try pinto beans, let soak overnite. Add beans and 2 cups water for every cup beans, add minced garlic to taste, no need for salt. Bring to pressure for 30 mins. Take off from heat. release pressure, with valve, submerge a smoked hamhock, place back on heat with lid on. Cook for another 30 to 45 minutes, med-hi. Beans come out smokey and slightly mushy. It's to die for. When cold it can be spread on bread too.

Elgee, thank you, I have a leftover Christmas ham I'm trying to figure out what to do with, and I think I can combine your idea with the above recipe & get something YUMMY!