The pressure cooker does cook things much faster. I am aware of soaking overnight then tossing the water. I didn't do that. Hence the wakame - the enzimes help break down the tough bean fibers that don't digest well, hence the fartage. No fartage last night!
(FYI, I have a 6 qt Fagor brand)
First I pressure cooked the smoked pork hocks (2) for an hour - coulda been a half-hour but I lost track :)~ . Took them out to cool and pull the meat off. Then I threw the beans in the water with seaweed, onion and 4 chipotle chilis (too many! Just a little too spicy for my taste) and some salt and pressure cooked for 40 min. Then I tossed in 2 cans of diced tomatoes and more water and ham and pressure cooked another 30 minutes. Voila! Beanz! In reality it could all have been tossed in together and the hocks fished out after the fact.
It was really good too. And I have 3 quarts in the freezer for future meals.
STICK SALAD: rabbit food. Carrot stix, celery stix, radishes.