Nope- not at that altitude

Smaller beans cook quicker so try black, red, and small northern beans. Some people would say try lentels, but to me they are like grits in the south. If you were raised on them fine ,otherwise, I don't have a taste for them. Hard water has a bigger impact on cooking times than people realize. Adding a t.spoon of baking soda softens the water and the shell of the bean. Give that a try.

You are dealing with a lower atmospheric pressure. I don't know a process that will beat or equal a pressure cooker. Just make one part or your long term plans.

 

Here is a link to a post that might help you Softening Old Beans Can be Simple http://preparednessadvice.com/food_storage/softening-old-beans-can-simple/#.UqX73PRDtiI

 

Good luck on your quest. All of the references that I have seen recommend the pressure cooker.

 

Should be ok if you use magic beans!
Sorry, couldn't resist.

 

Excellent Answers Already Given And Thank You

Sometimes we have to "bite the bullets", (pun intended) and $buy$ that pressure cooker. The handy kitchen gadget solves so many cooking problems, including energy needs, cooking time and in your case, high altitude.

Just be sure there are no ignition sources inside that cooker or the "bullets" free methane will combine with the free oxygen and cause a real potential. I wonder how many "key words" I tripped here? HB of CJ (old coot)

 

...Granted, a pressure cooker solves this, but I am trying to prep for a method that does not rely on that. I am also concerned that after 20 years, my 500lbs of pinto beans will be rock hard. ...

I think you can take a pressure cooker anywhere you can take 500 lb of beans.

Otherwise, salt or acid and slow cooking are your only simple answers.

 

i usually soak overnight or even a couple of days with several changes of water. haven't tried the baking soda trick, although i do stockpile it and i too lave lot of beans most of which will qualify as old (kinda like the guy cooking 'em and posting on this thread)!
Thanks Pitcher!