The general rule I use to help in cooking is that the boiling point drops about 1 F for every 500 feet in elevation.
At 5,000 feet in elevation, that should work out to a boiling point of about 202 F. I'm not sure how long the cooking time would be, but I would guess maybe at least twice as long.
As was already mentioned, starting with the canned beans in the bean recipe on Outdoors makes a whole lot of sense.
I asked my younger brother's father-in-law who lived in Denver until he was about 75 or so about cooking pasta in Denver. he said that it wasn't worth starting with the dried spaghetti. He said that using some of these packages of spaghetti that you find in the refrigerated section that cook much faster is the way to go.
A nephew of mine used to live in Colorado and I noticed that when he cooks beans, they are pretty far from what I would consider cooked. I suspect that he got so used to not cooking beans long enough that he grew used to eating beans that weren't cooked very well.
The most important thing when cooking beaus is to make sure you boil them long enough to destroy the toxins they contain. I think the recommendation is to boil them for half an hour initially and then soak overnight.
Pinto beans aren't too bad. You reportedly have to be very careful about red beans which have the highest amount of the toxins.
One other suggestion is to choose the bean to cook wisely. I have never seen a discussion on it, but it seems to me that the Anasazi beans cook much faster than pinto beans. At altitude, it seems like Anasazi beans would be very much appreciated by any cook.
