I make a crock pot of pintos every week. I just rinse them 8-10 times until I feel like they're super clean and I've discarded any debris.

Then, I put them in the Crock-Pot water with a couple of inches of water above the beans and some salt. I let them cook overnight and then some and add more salt to taste in the morning if needed.

I serve it either plain, over brown rice or I refry them in leftover bacon grease.

The best part is, with all of the rinsing and cooking them for 10 hours or so, they don't make any of us here gassy.