Sort and rinse pinto beans; remove stones and damaged beans
Soak beans (optional): cover with water and soak 8–12 hours; drain and rinse
For no-soak method: rinse beans and use directly
Add beans to a pot with fresh water (about 3 cups water per 1 cup dried beans)
Add aromatics (optional): 1 onion (chopped) and/or 2–3 cloves garlic
Add flavorings (optional): 1–2 bay leaves, 1 tsp cumin, 1/2 tsp oregano
Bring to a boil
Reduce to a simmer and partially cover
Simmer until tender: 60–90 minutes (no-soak) or 45–75 minutes (soaked)
Stir occasionally and add water as needed to keep beans submerged
Salt timing: add salt during the last 15–30 minutes (or after beans are tender) to prevent slow softening
Check doneness: beans should be fully tender and creamy; mash a few to confirm
Drain if desired or keep some cooking liquid for a saucier texture
Optional finishing: add olive oil or butter, adjust salt, add black pepper, and mash partially for refried-style
Serve hot