The night before, sort and soak your dried black beans in enough water to cover them. Leave in a cool place.
The next day drain beans in a colander and put back into a pot adding 4 cups of water and cook for 30 minutes on a simmer. Do not boil as it will cause the beans to split.
To continue prepare 8 pint jars, lids and rings by sterilizing.
Once your beans have cooked the 30 minutes, in a dutch oven, add 15 ounces of the black beans without cooking liquid. You will have about a two cups left from a dried one pound bag.
Add the remaining ingredients and cook for an additional 10 minutes till the mixture is boiling.
Remove from heat and ladle mixture into the hot jars leaving 1" headspace. The extra headspace is for the expansion and beans absorbing some of the liquid.
Put on lids and rings and place into a pressure canner.
Process in canner for 75 minutes at 11 pounds for the pints, 90 minutes if you choose to use quarts.