We like our beans creamy. I cook the ham bone separately, then add it to the beans after they’re completely soft. No salt of any kind til they’re soft, or the skins will never properly soften.
I was thinking about doing that twice. Beans take forever, the pressure canner just gets them done enough so ya don’t break a tooth. The beans should look “fuzzy”, almost if that makes sense, when they are done. Basically re-fried.
The salt/no salt doesn’t matter I don’t know? I always salt em and soak em in cold water and store in the fridge, to keep them from going sour. I suppose they could even sprout if it was warm enough, I always soak ‘em almost 24 hours before trying to cook. Fresh beans cook a lot faster than older beans, so I try to ensure success. And keep the electricity bill down LOL