Old school Pinto Beans by Tim Campbell

Best old school beans ever!

Mexican Corn & Black Bean Cold Salad by "Cheffie Cooks"

Great for picnics, BBQ's or a side dish with Tacos

refried beans 400pp by william ruiz

Homemade Refried Beans by John Spottiswood

I'm ashamed to say that though I LOVE refried beans, this is the first time I've ever made them myself. It's just so easy to buy them in a can, or at a mexican restaurant, that I haven't bothered. But this recipe is simple and it is definitely worth the effort in my mind. I figure my kids are the true test, since they aren't that…

Vegan Mexican Crock Pot Beans by Phyllis Smith

Easy and good as a side dish. One can use less liquid for less soupy beans. Leftovers are tasty blended into a bean dip for Tortilla Chips. This is modified from a friend's recipe.

Fresh Pintos by Groomsie

My grandmother Manuela taught me how to make these. She used to serve them in her restaurant in Mexico. A simple recipe which can be served as a side dish or even as an entree! Great to have your kids or grandchildren sort through the beans the night before. Remove broken beans, dirt and rocks before soaking.

Black Bean & Quinoa Salad with Shrimp by Jen Nelson

This recipe is so fresh tasting with lime, cilantro & peppers! Makes a lot so it's great for potlucks. It takes a while to cook beans, but it's worth it (canned beans just won't do for this one!) Would be a great side dish for quesadillas or tacos. You could leave out the shrimp if you want for a vegetarian version.

Mexican Charra Beans by Marlin Rinehart

Very flavorful beans, slightly soupy. Frequently served as a side dish with a Mexican meal in many restaurants along the border.