Put the pinto beans in a large bowl and fill them with water until they’re fully submerged.
Soak the pinto beans overnight or for at least 8 hours.
Drain the water and put the pinto beans in a large pot or slow cooker.
Cover the beans with fresh water and the remaining ingredients.
Cook the beans on the stove at high temperature for 30 minutes, then turn them down to a medium temperature and cook for 15 minutes or until they are tender.
Store your beans in an airtight container and place them in the refrigerator or freezer.