1 lb. pinto or red beans
1 tsp. salt

Cook beans in about 6 cups water until well done or follow directions for cooking beans in pressure cooker. When they are well done, drain off some of the juice and mash with a potato masher. When they are well mashed, add 1/2 cup cooking oil or lard and stir well while they reheat with the oil. Add a little of the juice if necessary to keep them from burning. A heavy pot should be used or an iron skillet. Cook them down to the thickness desired. Just before they are done, stir in about one cup grated yellow cheese and reheat until it melts. Refried beans can be kept in the refrigerator for several days and reheated with a little oil in a heavy skillet with a low fire. Stir while reheating or they will burn. Use refried beans for making burritos and tostados.

For Burritos: They are rolled in flour tortillas with chopped onion and grated cheese and refried in hot oil.

For Tostados: They are spread on flour tortillas with chopped onion and grated cheese in an open tostado. These are heated under a broiler or in a small toaster oven.