https://destiany.wordpress.com/2011/04/10/copycat-bushs-baked-beans/ This one is meant to be baked. However, you might try doing what I do...if you divvy up the ingredients so that a scant half-cup of dry beans are in each quart jar, then equally divide the remaining dry ingredients between them. Then add enough water so that you have about .5 inches of headspace. Pressure can at the appropriate pressure for your elevation for 90 mins per quart jar. I got this idea from Jennifer Shambrook's book, "I Can Can Dry Beans" If you need to, adjust for more water when you go to actually cook them for the meal. Sometimes that happens to me, so plan accordingly. If that happens, add less dry beans the next time.
I do use those things when I am making home made backed beans for a meal. When I used that stuff to make a large enough batch to pressure can, I just couldn't get them to taste right. But thanks for taking the time to give feed back.