Thank you for a great recipe. You definately gain more flavor by using dry beans, but cooking them can be a huge chore, although there are two options which make this easier. First, use pinto beans and a pressure cooker. The Breville pressure cooker is expensive, but produces precise repeatable results, and cooks the beans quickly. Second, use exotic Anasazi beans. They are like pintos, but do not require much cooking, going from dry to cooked in less than one-half hour. Remember to NEVER put salt in dry beans before cooking, or they won’t get soft. Put salt in after they are cooked.
Salt can and should be added to dry beans before cooking. It improves flavor and doesn’t keep the beans from softening.
https://www.seriouseats.com/2018/03/how-to-cook-dried-beans.html
https://www.epicurious.com/expert-advice/soaking-salting-dried-bean-myths-article
Also worth mentioning that presoaking is optional, although the beans will have more of a tendency to split their skins if not soaked first.
I love Anasazi beans, they are a little sweeter than pintos.