Soak pinto beans overnight, covered by at least 3 inches of water.
Drain and rinse pinto beans well, then cook in a 6-quart slow cooker with 1 tablespoon sea salt covered by 2 inches of water.
Cover and cook on high setting for six hours. The pinto beans will cook faster if you use less beans, or slower if you use a higher ratio of water.
After cooking for six hours, drain pinto beans, mix in other ingredients well, and cook in the slow cooker for an additional three hours on high setting, until beans reach desired firmness.
If desired, serve with brown rice and garnish with salsa, avocado, cilantro, fresh-cut lime, red onions, and serve with warm tortillas.
One (11 oz package) Beyond Beef Feisty Crumbles, by Beyond Meat Plant Based Protein can also be added for extra protein.
