I suppose in theory you could given the old "process for the longest ingredient" guidelines although that has pretty much been abandoned.

But AFAIK there are no guidelines for doing so, only for tomato sauce or water or a molasses sauce in 1/2 and 1/2 jars.

They would have to be fully rehydrated first and the pressure canned for the time for dried beans - 75-90 min.

Dave

Here is a link that might be useful: Canning Dried Peas and Beans