Note: this recipe is for beans that you freeze, not can.
Start with a 2lb bag of dry pinto beans. Empty bag into a colander and rinse through, checking to make sure there are no rocks mixed in with the beans. Put each handful into a large pot. Cover with water.
Bring to a boil on high; boil for 1 minute. Remove from heat and let sit for at least 1 hour.
Pour beans back into colander and rinse pot. Rinse beans again, returning to the pot. Cover with water.
Add 4 heaping spoonfuls of chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cook on medium until beans are desired softness.
You can store beans in the freezer until you're ready to use them. Makes about 4 cans worth of beans.