Using a pressure cooker really speeds up cooking beans, making cooking dried beans practical even for busy people. 1 large onion, diced 4 stalks celery, diced 4 cloves garlic chopped 2 links Andouille or chorizo sausage, sliced 1 tbsp fresh rosemary, chopped 1 tsp fresh thyme leaves, chopped dash crushed red pepper flakes 1 smoked ham hock 1 lb dried pink beans 6 cups water 1 tsp sweet paprika 1 tsp smokey Spanish paprika, Pimenton 1/2 tsp salt 1-1/2 cup rice (whichever is your favorite) Sauté the onion and celery with a dash of olive oil in a pressure cooker. Cook for about 5 minutes and add the sausage. Cook another 5 minutes and add the garlic, rosemary, thyme and red pepper flakes. Add the beans, water, ham hock and paprikas to the pressure cooker and bring to a gentle boil. Cover the pressure cooker and bring to high pressure. Simmer on high pressure for 30 minutes. Turn off heat and allow to depressurize naturally, about 10-15 minutes. Don't depressurize under cold