|Dried pinto beans||2 1⁄2 Cup (40 tbs), sorted of debris|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Onion||1 Medium, chopped|
Rinse beans and place in a large bowl.
Cover with cold water and soak at room temperature for at least 12 hours.
Place beans, broth, and onion in a 4-quart pan.
Bring to a boil; reduce heat, partially cover pan, and simmer until beans are tender (about 21/2 hours).
Season to taste with salt.