1 lb. pinto beans, cranberry beans or black beans (Frijolas Negros)
Water
1/2 c. oil - olive, soy, corn, canola

Rinse beans in strainer to clean, put the beans in a bowl and cover with water if any beans float to the top, discard the floaters. Mix to make sure all the floaters are removed.

Traditional way is to let the beans soak overnight until soft. Twelve hours at least put beans in pot and heat until boiling simmer for 20 minutes.

Fast way is to put pot cover with water. Heat until boiling and simmer for at least 2 hours. Check to make sure water is always in pot.

Add oil and smash beans until right consistency and stir. Serve with cheese on top.

BURRITOS: In tortillas add Frijolas, lettuce, cheese, onions, tomatoes, olives, or any other vegetables, salsa sauce and sour cream. Fold tortillas in the 2 ends and fold side over and roll.