Method:

Soak the beans in a large pot with enough water to cover, plus 2 inches. Alternately, you can bring the beans in water to a boil, turn off the heat and let them sit 1 to 2 hours.

In the meantime, bring the smoked pork hock to the boil, well covered in water. Simmer for at least 1 hour, preferably longer. When fork tender, remove the hock and bones, and set aside to cool. Sear the bacon or salt pork in the pressure canner. Rinse the soaked beans, add them to the canner along with the broth from the hock to the beans, and add enough water to cover the beans plus 2-3 inches. Add remaining ingredients. _*Do not fill canner over 1 half full. *_Cook 45 minutes at 15lbs. pressure. Allow the pressure to drop of its own accord. Proceed to can if you wish.

This method is faster than traditionally baking the beans, and is not as prone to drying out. If you don't have a pressure cooker, then proceed by baking the beans in a large covered bean pot, in a very slow oven, 325, for 3-4 hours. Check frequently, and add extra broth or water when needed.