Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans? I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans are soaked. I do not throw away that water since it contains the taste, proteins, vitamins etc. of the beans. 
Haven't cooked beans yet with the fresh water, is the taste affected when cooked with fresh water. Am I doing wrong?
The toxin in kidney beans is destroyed by boiling for around ten minutes, which no doubt holds true for any toxin in the water as well. So there should be no problem with using the soaking water to cook the beans, provided you cook them properly.