Tried a new-to-me procedure for the weekly pot of beans yesterday. I generally make these in a slow-cooker, but decided to try the pressure cooker method.
I used a 1 3/4 lb apple-smoked ham shank, a pound of dry beans (these were Anasazis but I am sure any type would work), a big chopped onion and a few cloves of garlic, a quart of chicken stock, part of a bottle of stale red wine, some salsa, a big splash of Worchestershire, hot sauce and some Tony's cajun seasoning.
Stirred it up and set the electric cooker on high pressure for one hour. This completely cooked the meat off the shank and gives the beans a nice texture. Of course this was consumed with the mandatory - required by law - corn bread.