Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Pinto Beans. Liquid should be 1 – 2 inches above top of beans. Bring to a boil; reduce heat and simmer about 1½ hours. OR Pressure Cook 6 - 10 minutes.
* 1 cup of beans yield 2 – 2 ½ cups cooked beans.
* Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.