From 1970 Historic New Mexico cooking cookbook

Frijoles (Beans)

Two varieties are popular in New Mexico; the pinto which is spotted and the bolita, a round brown bean. The bolita cooks more quickly at high altitudes and is native to high-mountain farm land. The pinto grows in semi-arid climate and is a harder bean to cook.

Step 1

Start the day before you plan to eat/use the pre-cooked beans.

The 'secret' of tasty beans lies in cooking them 'just right'. They must be cooked at low temperature and for a long time. An earthenware pot is the best, but metal kettles may be used.

1 cup beans
5 cups water
1 clove garlic
1 teaspoon sugar
4 tablespoons fat or 1/2 cup diced salt pork
salt to taste

Wash and soak bean overnight. Cook in boiling water, adding garlic and sugar at the beginning.
If the beans dry, add boiling water each time. It takes from 3 to 6 hours to cook them, depending on altitude and softness of the water. (If salt pork is used add after beans have cooked for at least one-half hour.) When beans are done, add fat and salt. Cook a few minutes to bring out the flavor.

Step 2

Frijoles Machacados (Mashed Beans)

Using the above recipe, be sure beans are well cooked and the liquid reduced to the point that there will not be any surplus to make beans watery.

Mash beans lightly with potato masher. Melt 2 tablespoons fat, add 2 tablespoons flour, and brown, pour beans into it, salt. Cook for 5 to 10 minutes, stirring frequently.

Step 3

Frijoles Refritos (Refried Beans)

Leftover beans lose their flavor unless fat is added. Melt enough fat for the amount of beans on hand. Fry until thoroughly incorporated with the grease. Enough grated cheese to flavor the refritos may be added. It requires very little cooking, as the cheese immediately melts when added to the hot mixture.