Refried Beans! Big, hearty yummy food that's quick and easy to make. If you've got a bit of time you can go for the whole hog Mexican spread with beans, flour tortillas, guacamole, salsa, cheese, heuvos, and so and so on. Less time, or can't be arsed you can have them by themselves, or just spread on a bit of toast, or just hit some happy mid-point.
So here we go
While pinto beans are traditional, you can use red or black kidney beans instead, or a combination. Pinto beans give a very smooth bean mash, while kidney beans are a bit heavier and more mealy. I've also used borlotti beans, which give quite a sweet end result. I use 3 or 4 tins of beans, which feeds three or four depending on your level of gutbagness.
You can also boil up dried beans instead of using tins, but that takes a while so I tend to do that at the weekend rather than in the week. Put the dry beans in a pot with a quatered onion, and cover with water. Bring to the boil. If you're using kidney beans let them boil hard for ten minutes. Knock back to a simmer. When the beans start to wrinkle, add a bit of oil. Keep on simmering, topping up the water as needed, until the beans are nice and soft right through. Stir in a good teaspoon or so of salt. Depending on the age and type of your beans, this could take anywhere between 90 minutes and three hours or more. You can eat them as they are, if you don't want to wait any more. They also freeze well, if you can wait longer.
Don't worry if you make too much, because refried beans keep and reheat really well. I believe this might be why the beans are called refried - today's beans were made by adding more beans to yesterday's leftovers.