Becky Mexican Beans

One bag 4 pound bag of Pinto Beans
Clean the beans and pick out spoiled beans and rocks and rinse very thoroughly for at least 5 minutes. Shaking and turning the beans with your hands in a colander.
In a stock pot, Dutch oven; or very large pot pour beans in the pot and cover with water. Put the lid on the beans and let them soak over night. Next day, rinse the beans again; but back in the same pot, cover with water and pour ¼ cup of salt in beans and stir. Cook for 2-3 hours stirring occasionally making sure if you need to add more water and not letting any beans stick to the bottom of pot. Test the beans are done when they are soft and tender.
Once you have cooked the beans, you can freeze and store these beans in 6-8 containers for later use up to 6 months in the freezer; then you always have beans ready to go with any of your favorite Mexican dishes!!!

Take out one of the containers from freezer and thaw out. Pour the beans in a preheated medium heat frying pan. Let the beans get all hot and then with a potato masher or bean masher; mash the beans. Add water for the consistency you like, don’t use oil they turn out great without the oil, then you can use cheddar cheese to stir in when the beans are done; and top with a little bit of Mexican cheese, called Queso; just crumble a little bit on top!