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The fast method is to put the pinto beans in a pan. Cover with water at least three inches above the beans. Bring to a boil. Reduce heat, cover with lid, and simmer for 10 to 15 minutes. Turn off the heat and let the beans sit for one hour with the lid on. The beans will then be plump and ready to cook. Remove the lid after the hour and pour out water. Refill beans in pan with clean water, covering beans at least one inch above the beans.
There are several methods including overnight soaking, and the power soak method, which is to boil beans for three minutes, then set them aside for 2-4 hours, then drain and discard the water and proceed with cooking. Â· Pinto beans take longer to cook than most dry beans. Â· In Mexico, Central America and South America, the traditional spice to use with pinto beans is epazote, which is also said to aid digestion. In East Asia a type of seaweed, Kombu, is added to beans as they cook for the same purpose.