35 hours + 8 mins, start to finish...at 7220 feet elev. and the beans are still hit and miss with respect to being "done". Taking the advice of others, I started with more water so that I wouldn't have to add any additional. I soaked and cooked the beans off and on for the first 24 hours, then cooked another half day... There was still so much water, I finally added 6 cans of plain beans (pinto, great northern and navy). I doctored these up so much with alterations on the seasonings (using more catsup, adding Worcetershire, more brown sugar, molasses instead of maple...) there is no comparison to the original recipe. This one experience was enough to never wish to cook beans from scratch again. Had my pressure cooker not been broken, I would have used that trusty cooking method instead...
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