I cooked a pot of pintos in a #8 cast iron bean pot the other day on a propane cooker. Washed the beans, put them in the pot, brought the water to a boil for two minutes. Put the lid on and cut the heat off, let them set for one hour. Then turned it back on and cooked them slow for about 2 1/2 hours, stirring ever so often. The beans and soup was so brown....best pintos I have ate in a long time.