2lbs. of Pinto Beans: What to do?

A few months back when cash was tight and I was anticipating lean times ahead, I purchased a 2lb. bag of Pinto beans from the grocery store. They've sat in my cabinet for a while now and I just can't figure out what I ever wanted to do with them in the first place.

Slow-cook 'em? Pork n' beans? Chili? Refried beans? I've searched for pinto bean recipes but none of 'em really ring my bell. WWLTHD?

Here a couple of recipes I've featured in a newsletter for which I write (and which they are kind enough to post on their website). Each includes pinto beans, and both are quite tasty. Recipes are at the end of each article, if you want to cut to the chase.

http://www.chicago.us.mensa.org/feature ... 5-1998.htm

http://www.chicago.us.mensa.org/feature ... 00305.html

I've been known to take beans like that, soak 'em and cook them off, then puree them with a little roasted garlic, and (optionally) herbs, S&P. The resulting bean brandade is great for stuffing grape leaves, well-blanched cabbage leaves, into ravioli, or even into egg roll wrappers (in the latter case you might include some vegetables to provide some textural differences, and think about frying them).

My 2¢