Can you be a bit more specific? What do you mean by 'ranch' beans? Most ranch beans are pintos with tomatoes and onions and peppers, and with or without beef. Is that the style you're looking for?
I usually do navy beans with hog jowl instead of hocks (I like them better but hocks would work). I soak the beans overnight covered in cheap white wine. In a large pot I saute a chopped onion (for each pound of beans), one half a red bell pepper, diced, and a peeled rib of celery, minced, till soft. Then I add either part of or a whole hot pepper (jal, serrano, cherry), minced, one or two thyme sprigs, a good pinch of savory, and a clove or two of minced garlic. When these aromatics are just fragrant I dump in the beans and more than cover with water and add the hog jowl which I've scored deeply in several places. Bring to a boil, skim the foam, reduce the temp, simmer till done (which depends on the beans), adding more water as needed. Salt and white pepper to taste. Depending on what I'm serving them with I might also season with cumin or coriander.
The hog jowl will fall apart. You can leave it as is, or chop it up a bit and return it to the pot. With hocks you can slice the meat off the bone, remove the fat (if desired), mince or chop the meat and return it to the pot.
I don't do beans in pressure cookers (the skins so often clog the valve) but you could adapt this if you wish. I hope this helps somewhat, or let me know if you've got something else in mind.
