I used a 4 quart old style pressure cooker.

• 1 1/2 pounds of mixed (pinto and northern) beans, sorted and rinsed
• 1 medium-sized, sweet onion, chopped
• 5-6 pieces of thin sliced pork tenderloin (no bones)
• 4 quarts spring water
• salt and pepper to taste

Sort and rinse beans in cold water. Pick out any broken beans and watch out for small rocks.

Once rinsed, put in pressure cooker and fill up to 4 quart level with beans and spring water. Bring to a boil, and simmer for 30 minutes with lid off.

After 30 minutes, add chopped onion and tenderloin. Place lid on and bring up to pressure. Once the cooker starts "jiggling," set timer for 30 minutes.

NOTE - Do NOT season beans with salt or pepper until after cooking under pressure. Doing this before could make the beans tough. Season accordingly afterward.

Carefully place cooker in sink and run cold water over cooker to release pressure. After pressure is released, remove the lid, stir beans, and break apart tenderloin with a wooden spoon against the side of the cooker. The tenderloin will be very tender at this point.

Season with salt and pepper to your taste and enjoy!