I have always been big on Mexican food

The fact is that I used to work in a Mexican restaurant many years ago. So when I discovered that my youngest loves frijoles, I started looking for pinto beans.

This is one of the simplest things to make. Pintos are easily recognizable for their strips.

The first step is to sort through them and pull out the chilli-beans and anything else that is not a pinto. At the restaurant, I regularly found rocks in the mix.

First we rinse the beans and set them to boil.

At the restaurant, we had a ten gallon pressure cooker, and lard was used to help soften the beans (for today, I am using butter). Boiling works well as long as you do not leave the pot unattended, thus burning the beans.

When not using a pressure cooker, they need to be mixed regularly. The easiest way to do this is to bring them to a boil while mixing them every few minutes - then cap the pot and turn off the heat.

Come back 30 minutes later and repeat the process. That will help to avoid burning the beans if you get distracted.

What you need:

• 1 quart of beans
• 3 quarts of water
• 2 tablespoons salt
• 1/2 stick of butter (original: uses same qty. lard)
• (optional) Tabasco sauce or jalapeno pure

Start with tbeans, water and salt.

Boil as directed above.

It will typically take more than two hours of reheating and mixing before the beans start to get soft. They will lose their stripes and take up double the space, but they are not done yet. Add water if necessary.

Check the beans often. Remove one and allow to cool. Pinch the bean between thumb and forefinger. If it mashes, the whole pot should be ready to be mashed.

Note: It is a mistake to take them off the heat too early. Better to let them go a little longer and avoid any hard pieces in the entire batch.

Allow to cool somewhat before mashing - avoid burns and injuries!

At this point you may add your butter and spice.

Begin mashing so that the beans come apart. The pot may be reheated if you having difficulties with hard pieces, but if left unattended, they burn easily.

If you see any whole beans keep going. This will take some time.

There should be none that retain the shape of a bean or partial bean. When smooth, remove from heat.

Let the mixture cool. You may use a blender for smoother frijoles. My children do not like bits of bean or skins in the mix.

At this point, we are done with the first part of the process. Store the beans in the refrigerator.

If you cooking then start to finish, you may remove the several servings and finish the preparation (below).

In English these are called

Refried Beans'

For that reason, the next part is done in a frying pan. To be cooked again or re-fried.

Heat the pan and add bean mixture.

Small amounts of water may be added as you go. I have never made them without adding water several times to keep it from getting too thick.

They should be very hot and maintain the consistency of thick oatmeal before serving.

You are done!

Frijoles may be stored and reheated many times and in my opinion, they only get better when cooked again.

They may be used to make burritos (beans, meat, sauce, onion, sour cream, lettuce and cheese), or they me served in a bowl with rice, my son's favorite.

• Frijoles with a smattering of red sauce, a sprinkle of minced onion, and a generous topping of shredded cheese!

I await your feedback. Please try not to put your fork through the screen.