After various experiments & failures the last procedure I tried with those sorts of beans was -
Put the beans in a pan, bring to the boil then leave overnight
Next morning bring to the boil again & simmer for 30 mins to an hour or so
Then prepare my stew, casserole or whatever, including the beans, and cook as usual for 1 to 2 hours
The vegetables etc were cooked, but the beans were still hard
Yes, the pressure cooker was a traditional hob model. the only thing I used it for was beans, so I gave it away
Searching supermarkets & Asian stores I've found red, & black kidney beans chick peas, borlotti beans, butter beans, haricot beans, and probably some others I've forgotten
Plus, of course, baked beans are haricot beans in tomato sauce. I buy a deent brand to eat 'as is' and budget brands to put in a stew; the tomato sauce just blends in with the rest of the stock
So, no fiddling about, and they're all cheap enough, typically < 50p for a c.400g can. In fact I got a tray of 12 cans of chick peas at my local Asian store for £2-99
You can also get soft pouches of lentils ( & dried tomatoes & mushrooms) in supermarkets, by Merchant Gourmet & others, but they are a bit more expensive
I recently found frozen broad beans at Iceland
So I'm happy enough doing this