This low-cost recipe was passed down to me from my Mexican native mother-in-law. She was born and raised in Guadalajara Mexico and has put a California twist (Virgin Olive Oil) on this Mexican classic. Traditionally pinto beans are fried in lard (animal fat), an inexpensive cooking medium for many cultures. But having moved to California and a real heath conscious lady, she made some adjustments and really owned this heirloom recipe which now I gladly share with you :) Use as a dip at parties, a filler for burritos or a companion to your favorite Mexican dishes. See my other recipes for meal ideas. If I am feeding a smaller crowed I will freeze 1/2 the unfried beans for another meal. I think the beans taste better ofter being chilled before adding them to the pan XD NOTE: For quick cooking use 3-4 cans of pinto beans. It won't taste the same but is still MUCH better than canned refried beans. This should only take an hour.