I know it's improper and not recommended, but I have the greatest success pressure cooking beans; Sorry, Steve Sando! These were just plain pintos, but were seriously creamy and perfect. My method: I used a 4 qt. pressure saucpan, 1/2 lb. of beans and about 2 qt. of water. Wash beans well, then add them to the pot with water - about half way up my pot. Bring to high pressure over medium high heat, then reduce heat to maintain pressure. Cook under pressure for 30 minutes. Remove from heat, let sit for 10 minutes. Run pressure pot under cool water to insure that all pressure is escaped. Open your pot (carefully, and always away from you) and be amazed at your beans! I add salt at this point, and if I'm not in a hurry, put the lid back on and let it sit until it comes to room temperature. The salt seems to permeate the beans better, and often I just end up eating a bowl as is.

Canned Freakin' Meat. You are looking live at 4 year old canned venison. It's boiled in a pressure cooker until it's fully cooked and sterilized. Then it's vacuum sealed in a canning jar. Lasts for years. Old school canned meat!! Note the redness of the meat below the water line, and the greyness of the meat above the water line. Also note the coagulated fat on the water line and on the glass. Finally, note the small debris suspended in the water. Magnificent!! Given to me by a co-worker.