Here's the recipe (it is for sprouting and then canning):
Put 1 cup dry beans in each of 7 quart jars. Fill with water and let set overnight. In the morning, drain the water out of the bottles, rinse the beans with clean water and drain well. Cover with a towel. Repeat this process (rinsing) in the evening. The following morning, after rinsing well, fill each bottle with water to the neck and add 1 tsp salt. Adjust lids. Pressure cook at 15 lbs for 1 hour. Note: the 1 cup of beans in each bottle never leaves the bottle during the process. They swell and sprout to fill the bottle.
My beans were a bulk bag I bought about 6 months ago. I sprouted the beans and then boiled them on the stove with onion and garlic to season them. (Didn't can them.) I cooked them for 3 hours, but they were probably done sooner if I had checked on them. Supposedly they aren't supposed to cause as much gas, but they still did. So next time I might try draining the water once after heating them up on the stove.
