Ruth Hageman

Okay I used home grown northern beans. It definitely needed more time. I added an additional 10 minutes of pressure after the tomatoes/ham step and a cup of water. And left natural pressure release for 20 minutes. It still could have used another 5 minutes of pressure cooking. I am not sure if the air pressure of a snow storm affected the cooking time or if it was the type of beans. I was hoping for a richer brothy soup. I am thinking soaking beans over night next time first.