And most of the advice here covers things pretty well, though I'm not sure how the Yankee worked his way into the Texans giving advice on pinto beans. But, yeah, crockpot, bacon ends and cook 'em for about a day is how we've always done it. It's good, nourishing and cheap, though I don't care for the onion. After just checking with mom I've confirmed my recollection: She always SOAKS (not cooks) the beans in a pot of water for at least 24 hours, which does wonders for ensuring they're soft all the way through when cooked (she also claims that it helps make them less gassy, but I can't vouch for that. )

Glad to see you back, and to hear you're well; I'd have said so sooner, but I'm kinda between 12 hour shifts now (until Sunday morning, in fact, but then I have three glorious days to recuperate. ) Feel free, welcome and encouraged to rejoin the Skyping if/when you like, take care of yourself and come home soon.