The best method for cooking pinto beans is also the easiest.
Ingredients
1 pound dried pinto beans
8 cups water
1/2 medium yellow onion
3 cloves garlic
2 bay leaves
2 tablespoons kosher salt
1/8 teaspoon baking soda
Instructions
Spread 1 pound dried pinto beans on a rimmed baking sheet in a single layer. Pick through the beans, removing any shriveled beans or other debris.
Transfer the beans to a colander or fine-mesh strainer and rinse until the water runs clear. Place the beans in a large pot or Dutch oven.
Add 8 cups water, 1/2 medium yellow onion, 3 garlic cloves, 2 bay leaves, 2 tablespoons kosher salt, and 1/8 teaspoon baking soda.
Bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer, and cook until the beans are tender and creamy, 1 hour 15 minutes to 3 1/2 hours, depending on the age of the beans. Add more water if needed to keep the beans submerged by at least 1/2-inch.
Remove the onion, bay leaves, and garlic before serving.
