The Best Way to Cook Dried Beans Without Soaking | Epicurious.com
Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.
To cook: Place 400 gram (1 lb.) dried pinto beans in a large, heavy pot.
Cover with water about half centimeters (2”) above top of beans.
Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat.
Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.