I have previously canned homemade chili, with beans/beef/spices, etc. It was such an easy meal when the kids were little. I could made a huge batch, then can it into quart jars. They loved it over corn chips/cheese for Sunday evening supper. I used all the hints and suggestions from the ball book. It worked great. Adjust the pressure for the altitude. I was in WY, so I used 14 lb of pressure. You will need less being in CA. I think I processed it for 1 hour, or was it for 90 minutes? Can't remember for sure without getting out my ball book. But it was a time saver.
I also had a friend that canned DRY pinto beans. She put 2/3 cup of dry washed beans into a hot pint jar. Filled it with 1/2 tsp salt then boiling water to within 1 inch of the top. Process it for 40 minutes at recommended pressure for your altitude (mine was 14-15 lb). It was great to have beans ready to put into a cassarole/dip, etc. Hope you have some great tasting beans!