I read this article, So You Like Flavor? Don't Soak Your Black Beans! at Serious Eats that references an LA Times article, Don't soak your dried beans! Now even the cool kids agree.
That made me wonder How to Soak Dried Beans (from the US Dry Bean Council). They recommend and describe the hot soak method to reduce cooking time and to result in consistently tender beans. I looked up cooking times at How To Cook Dried Beans (from What's Cooking America) and Bean Varieties (from the US Dry Bean Council), giving more credence to the latter. Then I read How To Cook Beans in the Oven (from The Kitchn).
I used to (cold) soak my beans overnight, then cook for 8 hours in the crock-pot. After that research, I have a new method (that takes just about as long).
I pour 2 cups of pinto beans and 10 cups of water into my dutch oven. I heat it to boiling on the stove, then boil for 7 minutes. Now I place the dutch oven inside the oven (for heat retention) for 4 to 24 hours; I usually let the beans sit overnight. Before cooking, I exchange the soaking water (outdoor plants love these nutrients!) with fresh water. I add minced garlic or garlic powder and ground cumin at this point. I return the dutch oven of soaked pinto beans to the oven, and bake at 350 degrees for 2 hours. Around 1 1/2 hours, I add 1/2 teaspoon of salt, stir, and test the beans for done-ness. I expect 6 cups of cooked pinto beans from 2 cups of dried beans.