Mona, here is one out of my authentic Mexican cookbook if you want to use dried
beans (frijoles).
FRIJOLES REFRITOS by DeGrazia & Mexican Cookery
8 Servings
1 pound pinto beans
1/4 pound salt pork
1 teaspoon chili powder
1 clove garlic, finely chopped
1/2 teaspoon salt
2 tablespoons shortening
1 cup grated longhorn Cheddar cheese
Soak frijoles in water overnight. Next day pour off water; cover frijoles with
boiling water. Add salt pork; cook slowly until tender, about 4 hours. Add
addition water as needed. Add chili powder, garlic, and salt. Simmer 30
minutes. Remove all but 1 cup of liquid.
Mash beans until smooth. Melt shortening in large skillet; add frijoles and
fry over medium heat, stirring occasionally. To serve, place frijoles in a
large bowl and top with grated cheese.
Hope one of these works out for you.
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