Rinse the dried pinto beans under cold water and soak them in a large bowl of water overnight.

Drain the soaked beans and place them in a large pot.

Add 4 cups of fresh water to the pot and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let simmer for about 1.5 to 2 hours, or until the beans are tender.

Stir occasionally and add more water if necessary to keep the beans submerged.

In the last 10 minutes of cooking, add salt, black pepper, cumin, garlic powder, and olive oil to the pot.

Stir well and cook for an additional 10 minutes.

Remove from heat and let cool slightly before serving.