1) Measure your pressure cooker's inside diameter and inside height.

2) Go to a thrift store. Find a coffee carafe that fits in your pressure cooker with at least 1/2 inch air space on the side.

3) Find the screw that holds the handle to the carafe. Take this screw out and carefully wiggle the handle back and forth until it comes off.

4) Soak your beans in boiling water for an hour, discard water, and rinse. This 2/3 of the removes the protein that causes gas.

5) Break some wooden skewers to fit the bottom of your pressure cooker. Put them in the pressure cooker--under the carafe to prevent too close contact between the glass and metal. This is to prevent breakage.

6) After rinsing your soaked beans, start the water in the pressure cooker boiling and pour boiling water into the beans so that it takes less time to reach pressure.

7) Never cool the boiling hot beans in cold water, because that can break the glass. Allow it to cool slowly or cool it initially with warm water.

8) I put the carafe lid on the beans in the pressure cooker, because it helps to contain them and any skins that come off of them. I also use the carafe lid in the fridge to keep the beans from drying out until I eat them.

I like to have two carafe's going at any time because that way I can cook the next batch without emptying the first carafe into a separate container. But they only cost $2 at our local thrift store, so there's no problem.

This is another reason that I like to pour boiling water into the beans (usually after they're in the boiling pressure cooker, so there's no danger of breaking the glass).