The easiest way to sort your beans that I have ever found is to spread a towel across the countertop. A plain white tea towel is ideal for this but any towel will work.

Then spread your beans out into a single layer on the towel and pick out any rocks, shriveled up, or even split beans and discard them.

My simple rule is if it doesn’t look like the other 500 beans laying there, it’s out of there.

Pour your beans into a strainer or colander and rinse with cold water to remove any small unseen debris from the beans.

Place your rinsed beans into a jar or bowl and cover them with at least two or three inches of water. Cover the jar and leave it on the counter in a cool place out of any direct sunlight for at least 8 hours. Overnight works great. If you prefer to soak them in your refrigerator you can but the soaking time will take longer.

Soaking your beans not only allows them to rehydrate, but soaking also helps them to cook more evenly and cuts down on the overall cooking time.

Once your beans have been soaked overnight you will see that they have just about doubled in size. Pour them back into a strainer or colander and discard the water they soaked in. I usually give them a quick second rinse at this point.

Rinse your soaked pinto beans, place them into a large pot and cover them with add about 2 1/2 quarts of fresh clean water. (This is also the perfect time to add any of those additional seasonings if you’re just planning to eat them tonight.)

Bring the beans to a boil, reduce the heat to a medium-low simmer, cover and cook for 2 or 3 hours checking the water level and stirring occasionally.

After about 2 hours give them a quick taste. They should be tender with a soft smooth texture. If not, let them cook for another 30 to 60 minutes or until they’ve cooked through to the level you are looking for.