I have 2 pizza doughs, tomato sauce and fior di latte.

Give me those pizza recipes

It's a big pasta pot, I'm doing 2lbs (0.9 kilogram) of dry pinto beans, filling water to around the handle rivets (almost 2x past the 4 liter line but not quite), and I'm wondering since time isn't really a factor, would it be better to just start them on simmering temp and go from there?

Normally since they're dry they take me around 2-3 hours to get soft, (first hour bringing up to heat on a higher flame then lowered). But I'm wondering if I just do it low the whole way (albeit at a longer duration), will it use less or more energy to cook?