Rinse beans in cool water; pour into a pot, cover with water by 2 inches. Bring to a boil, then reduce heat and cover.
Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Cook longer if needed. (I like to take a few beans out, mash them up, and return them to the pot to thicken.)
Toward end of cooking time, add salt and pepper and season to taste.
Notes
Serve over white rice or cornbread. Garnish with grated cheddar cheese, chopped onions, fresh jalapenos, sour cream, and/or cilantro, if desired.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/05/pinto-beans.html