Gary7 I would be worried about all the vitamins leeching out of the beans if I had them in water that long. But that might be some old health food tale I grew up on and have no basis in fact. As to pressure cookers.. they are too scary for me
What if they exploded?!
Actually, I did read up on this, that the outer shell/membrane of the bean keeps a lot of the nutrients inside. I probably won't be in the habit of letting them go that long again, especially with the lentils. It was the larger white navy beans that were really stubborn.
Pressure cookers are very safe, depending upon the model you get. The good ones have a definite lock mechanism that won't let it turn on unless it's firmly in place.
Good going on those numbers, J.Allen