I saw on America's Test Kitchen that we are supposed to soak our beans in salt water to soften the outsides, drain and rinse them, and cook in unsalted water until tender before adding salt or acidic ingredients like tomatoes, because the acid lengthens the cooking time. I tried it, and it really works, so you might want to consider doing that your next batch of dried beans.

Here is a Paula Deen recipe for Pinto Beans:

1 pound dry pinto beans
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 pound ham hocks, or 1/4 pound streak o' lean
4 cups water
1 onion, chopped
House Seasoning, recipe follows

Wash the beans and soak overnight in cold water with salt in it. Drain the beans, rinse, and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

Add onion to slow cooker with beans and meat. Stir well. When the beans have cooked until nearly tender: Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups