Cover beans in water and soak overnight, then drain.
(Faster method without soaking: Cover the beans with water and bring to a boil for 2 minutes.Turn the heat off and cover with a lid for one hour. Even faster method without soaking: in the Instant Pot, cook on Manual setting under pressure for 40 minutes. No need to drain the liquid after these faster methods.)
If you soaked the beans overnight and drained them, cook beans in 6 cup fresh water until tender (i.e. bring to a boil and then drop the temp to simmer). Start checking for tenderness after about 30 minutes.
You can add additional water and cook it down as needed, to make a stronger broth. I like to do this a few times. Cooking times will vary, depending on the age and type of the bean.
Once the beans are tender, add the remaining ingredients. Simmer for another 15 to 30 minutes and taste. Adjust salt and sugar to taste at the end of cooking until the flavor pops.
Variation: Cowboy Beans traditionally have bacon in them when served in Southwestern steakhouses. You can add a batch of vegan "mushroom bacon" to this recipe (mushrooms marinated overnight in liquid smoke, maple syrup, tamari, smoked paprika, garlic granules and black pepper). Add this, including the marinade, just as the beans are approaching tenderness. (If using the Instant Pot, simmer them for 15-20 minutes after beans are cooked and pressure is released.)

2 cup dried pinto beans
1 tablespoon sugar, or to taste
6 cup water
1 1/2 teaspoon salt