Sort and rinse pinto beans; remove any stones or damaged beans
Soak beans (optional): cover with water and soak 8–12 hours; drain and rinse
Add beans to a pot with fresh water (about 3 cups water per 1 cup dried beans)
Add aromatics (optional): 1 chopped onion and/or 2–3 minced garlic cloves
Bring to a boil, then reduce to a simmer
Simmer until tender (about 60–90 minutes for unsoaked beans; 45–75 minutes for soaked beans)
Add salt near the end of cooking (about 1–1½ teaspoons per 1 cup dried beans)
If making thicker beans, mash a portion and stir back in
Drain or keep broth as desired
Season to taste: black pepper, cumin, chili powder, bay leaf, and/or smoked paprika
Serve hot