Born and raised in Texas, pinto beans are my numero uno choice, and, having lived in Mexico, I also adore black beans. These pintos are righteous. Worthy and can be enjoyed like a meal, they are that hearty. Serve with cornbread or a side salad and call it a day. Same some for leftovers as they are better they next day--or make them a day in advance.
You can either soak the beans overnight, which means you will cover them with water so the water covers the beans by about 2 inches and cover with a lid, or you can use the quick boil method, which is what I do. Cover the beans with water by 2 inches and bring them to a boil. Allow to boil for 2 minutes, cover the pot and remove from the heat. Let sit covered for 2 hours. Drain the beans, rinse them and set aside.
Add the beans, cover with water by 1-1/2 inches and bring to a boil over medium high heat. The amount of water you add determines the thickness of the broth, and I like it neither thick nor watery, but just right, so be careful not to add too much, as you can add more but it's hard to remove water once it's in the pot. If you do need to add more water later on, be sure you add hot water.
Once the beans are boiling, turn the heat to medium and allow to simmer for approximately 1 1/2 - 2 hours (depending on how soft you like your beans), stirring occasionally. Once the beans are done to your liking, add salt. Start with 2 teaspoons, stir and taste. (I use 2 teaspoons of salt, but you may need to add more.) If it needs more, add 1/2 teaspoon salt at a time.