The best results come from dried beans that you reconstitute yourself. You can cook them in a slow cooker all day while you go about your business, and in the evening when you're ready to eat, they're delicious and tender.
When making pintos from dried beans, it takes a bit of planning because you need to soak the beans for at least six hours and then cook them in a pot on the stove for about an hour and a half or in a crock pot for 4-8 hours. It's totally worth the time. They're even better the next day, so those of us who like leftovers will love this one.
1 lb pinto beans
1/2 to 1 tsp. salt
1/2 onion, sliced
2 cloves garlic, peeled and smashed
Drain beans again, and place in a crock pot (or a pot). Cover completely with water at least up to 1" above the top of the beans. Add salt, onion, and garlic. If using a crock pot, heat on low for 8 hours or on high for 4 hours or until beans are soft. If using a pot on the stove, heat to boiling, reduce heat to a simmer, and cook for at least 1 1/2 hours or until soft.
Serve with cornbread, chopped onion, sourkraut, or chow chow and love it!