Yes


A good while back, I was visiting with a coworker, and he said he was going
to cook some beans if I wanted to drop back by later.
He opens a sack of beans and pours em straight into the pot. I stopped him
and asked if he was going to sort and wash them first. He was like, why?
So we poked through the beans and found several small dirt clods, and I
washed them really good and poured the water off into a clear drinking
glass. It looked like weak chocolate milk. I asked if he wanted to drink that
water. I told him, that's why you sort and wash beans fresh out of the package
or not

We cook beans often and quit soaking them many years ago. The Casserole brand in the OP are what we have the best results with. I pour them out on the counter top and sort for rocks, which are very rare with this brand, pick out the broken ones per my grandmother's teaching. Then I put them in a pot with water and swirl them around quite a bit to rinse, drain, repeat about 2-3 more times until the water is clear.

Then boil the heck out of them shortly, then turn down and slow boil until soft. The seasonings we use change often, but always have ham hocks or bacon. After that it varies a lot, Tony's, Slap yo Mama, chili powder, etc.

I have put my beans in a pot and brought them to a boil for several minutes mostly because I waited too late to put them on. I transfer them to a slow cooker afterwards with the rest of the ingredients.
Bacon, Onion, 1 can Mexican Stewed tomatoes, Morton's Chili Blend, Chicken bouillon for flavor and salt.

Looks good guys, I just made a big pot of Borracho Beans myself. I don't use a slow cooker though. A regular pot of beans for me is a 4lb sack in a 16qt pot, and I freeze leftovers for quick meals later.

I don't soak my beans. I was taught to rinse them as a kid, but I quit rinsing too 20 yrs ago after eating the best beans of my life at deer camp (weren't rinsed). I do slowly pour them through my hand and check for rocks/bad beans etc, but with the HEB pintos I haven't found a rock in too many years to remember. Beans are a lot cleaner than they used to be, still check anyway. I'm about to eat me some hot boudin with a side of beans & corn tortillas.

Looks good skinner!

for all you crockpot cookers, you need to find the crock pot liner bags ... they will change your life from a clean up stand point ... slow cooker liners

Recently heard, learned, that soaking too long allows them to ferment. Just a few hours and not overnight was suggested.
Cook first in boiling water with onions and peppers or whatever but no salt yet.
Salt too early makes the skins tough and beans take longer to get soft.
Simmer for a few hours then season with salt or chicken bullion to taste and simmer a bit longer.

Beans up here tend to take forever no matter what I try but following the above did help with the last batch.

I love Anasazi beans. HEB in South Texas sells them. I can't find them at the new HEBs here in North Texas.

Yes Sir, they are better than pintos. Love them. Sometimes cook them in a traditional Mexican clay pot on a firepit outside. They have a sweeter butterbean like flavor & texture, and really soak up the seasoning that you give them.

This post reminds me how many times Oxner would have brought up cornbread. He must have really liked cornbread. I miss old Bill.