I was making a salad that had pinto beans in it, so since I hadn’t yet tried cooking them without soaking first, I gave it a shot. Of, course, by now I was totally confident that they would cook perfectly, and of course, they did. First I sorted through the beans and I found not only a rock, but two black beans! I threw the rock away, put the black beans back with the rest, and rinsed them all off throughly.
I put the beans and 8 cups of water in a large pot, and then added 1 t garlic salt and (since I was making a Mexican-style salad) I also added 1 t cumin. I brought it to a boil, gave it a good stir, and lowered the heat to simmer. The beans were perfectly cooked in 2 hours, just like the rest.