Oh wow, 45 minutes in the pressure cooker??? That's wild.
Admittedly -- I have never used an electric pressure cooker, maybe they are different? I've only ever used my beloved and also becoming-ancient Presto, which cooks garbanzos to done in about 16 minutes, medium-rocking. Garbanzos are really the only bean I typically pressure-cook. So 45 minutes is blowing my mind.
But, dang. I have the RG Ayocote Amarillos though I've not made them yet; the need to plan differently is duly noted.
I also have, unopened, the RG Ayocote Blanco and Morado; for my own weird reasons I generally eat the larger beans in the summer, so haven't cooked since my autumn shipment.
That said, the one other RG Ayocote that I have made is the Negro. It did not take a notably long time to cook (plain-boiled, not pressure-cooked). I do soak, though, religiously; for whatever that's worth.
The two beans that I made that never got done were a black turtle bean that I bought in a neighborhood in Jackson, MS, where really no one ate those beans; could've been on the shelf for aeons. The other one was a pinto bean that was purchased in Montgomery, Alabama, in a neighborhood with plenty of shelf-turnover. I don't know what the hell happened there, but I consulted with friends-who-cook-beans, and they didn't know either. Around that time I was playing around with dark beer in pinto beans, but I have no idea if I put beer into those particular beans, or how that would make that one batch eternally chalky. I know I was mad, tho.
