Wash beans thoroughly and place them in a 2qt saucepan.
Add cold water to a level of 2-3 inches above the beans and soak overnight.
Drain and discard water. Combine beans with water and lightly season with salt & pepper. Bring to a boil.
Reduce heat and simmer for 30 minutes. Drain and discard water.
In a separate skillet, brown ground beef, onions, and peppers. Drain off fat and add to beans with the remainder of ingredients.
Add 1 cup of water. Simmer for an additional 5-10 minutes.
Ladle into jars leaving 1 inch of headspace.
Cap and seal. Place in canner with 2 to 3 inches of hot water.
Pressure cook for 1 hour and 30 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.