First time cooking a batch of pinto beans. Verdict? Everyone seemed pleased. Used the quick-soak technique, then simmered the beans with an onion, a whole bulb of garlic, two big carrots, celery and a twist of dried kombu seaweed (supposedly to make them easier to digest - so far so good). When the beans were tender I added the salt and we made bean/cheese burritos. Saved half in the fridge to eat daily and the rest went into the freezer for refried beans later. Yum! I love a tasty success story!