1 ½ cups pinto beans soaked overnight in water. Next day, discard the soaking water, add new water, bring to a boil and simmer over a very low heat for several hours. Keep the water level up. As the beans begin to soften, break them up with a pastry blender, potato masher or just a spatula. I’ve seen beans cook for 8 to 10 hours. They just get better, but two or three hours will do fine. Keep adding water and salt to taste. You can turn them off at any time and come back and cook some more.