Pick over and discard any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
Overnight: Add beans, salt, and water to a large bowl. Cover and allow to sit for 8 to 24 hours before cooking. Drain and rinse the beans before cooking.
Quick soaking beans (same day cooking): In a large saucepan or dutch oven add beans, 1 ½ tablespoons salt, and 8 cups water, stir to dissolve. Bring to a boil for 2 minutes. Turn off heat and cover the beans for 1 hour of soaking. Drain and rinse the beans before cooking.
In a large saucepan or dutch oven, add the soaked beans, 4 cups of water, and 1 teaspoon of salt.
Bring water to a simmer over medium-high heat. Cover and reduce heat to low. Stir the beans occasionally to make sure they don’t stick to the bottom of the pot, about every 30 minutes.
Gently cook beans over low heat until tender and creamy, 60 to 90 minutes.
Drain, then serve the beans warm.
Recipe Yield: One cup of dried beans yields about 2 cups of cooked pinto beans.