One of my favorite meals from childhood was "Brown" beans and cornbread. Funny, I never realized until I started blogging how we never called beans by their real names but by colors: Brown beans = Pintos, White beans = navy, Black beans = Cuban. Still a favorite meal, I like them just as well meatless as with ham or sausage added and my favorite way to cook them is in the crockpot. Interestingly, I did a small experiment a few years ago and found that, in the crockpot, soaking the beans overnight doesn't make more than a 15-30 minute cooking time difference. So I don't bother anymore. I work nights so usually when I make them, I come in from work in the morning, throw them together in the slow cooker (takes about 5 minutes!) and wake up to the lovely smell of beans and cumin. Tasty, not to mention so very good for me!