Summarize the following:
Pour your beans into a colander, and jiggle the colander under running water for one minute to wash residual dirt off your beans. You can sift through the beans with your fingers to help clean them. Soaking canned beans will make them mushy. Only soak dried beans. Pour your rinsed beans onto a baking sheet and sort through them with your fingers. Throw any bits of gravel or other debris in the trash. Leave at least 6 inches (15 cm) of space between your beans and the top. Add cool tap water 4 cups (946 ml) at a time to your rinsed beans. Keep adding the water until your beans are fully submerged by at least 2 inches (5.1 cm) of liquid. For example, a 1-quart pot would leave plenty of room for ½ cup (100 g) of dried pinto beans. Pour the salt into the pot, and give the salted water a stir with a large spoon to help the salt dissolve. Finer salt will dissolve more easily than coarse salt. Use the same amount of salt no matter which salt you use. For a shortcut, soak your pinto beans overnight, so you can cook with them in the morning. Soaking allows the salt to fully penetrate and flavor your beans. Use a colander to strain your soaked beans. Discard the soaking water in the sink. Then, pour the pinto beans back into the pot you soaked them in. Cook your beans as desired over a medium heat on the stove top, using a 3:1 ratio of water to beans. If your recipe calls for salty ingredients such as broth or ham, season with less salt during cooking to prevent an overly salty dish. Achieving tender pinto beans typically takes 1-2 hours.
Rinse dried pinto beans with cool tap water. Inspect your rinsed beans for any impurities. Pour your sorted pinto beans into a large, clean pot. Add 1 Tbsp of salt (17 g) for every 4 cups (946 ml) of water. Soak your beans for at least 6-8 hours. Rinse your beans with cool water before cooking. Add a pinch of salt to your beans for cooking.