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1 Cover the beans with water and boil for 2-3 minutes (no soaking). 2  Discard water, rinse beans and cook in fresh water, beef, chicken or vegetable broth until tender. 3  If recipes call for other ingredients, add them to the broth and beans mixture as if cooking with plain water. Place beans in a pot and add 10 cups of water for every 2 cups of beans. 2  Heat to boiling and boil for an additional 2 to 3 minutes. 3  Remove beans from heat, cover and let stand for 4 to 24 hours.
I started with 2 cups of dried pinto beans, using beans from the same package for both crockpots. I soaked the beans in the green crockpot overnight (about 10 hours.) Beans in the brown crockpot were not pre-soaked. Beans in both crockpots were covered with enough water to cover by about 2 inches.