Once the beans cooled, I was able to be very excited about their flavor. Later, I added more chorizo and some salt. The flavor of the beans was much better. The flavor of the chorizo will determine the flavor of the beans. I usually use spicy chorizo, but I made this recipe using mild chorizo. I have good memories eating good refried bean burritos with dry cheeses similar to cotija.
Someone should consider putting a lot of cheese on a burrito. The idea for making these beans is to mix cooked chorizo, onions, and 3 cups of mashed beans, with the remaining whole beans. Prepare 1 pound of pinto beans using my Pinto Beans recipe. Cook 12 ounces of chorizo with a medium sized white onion in 1/4 cup of lard (the lard is probably optional). Once someone cooks the chorizo and the onion, mash 3 cups of beans in the pan with the chorizo and onions. Then add the other beans and season the beans with about 1/4 teaspoon of table salt (a pinch and1/4 teaspoon Baleine sea salt, 1/2 teaspoon Diamond kosher, a dash and 1/4 teaspoon Morton kosher). The beans taste better after being in the refrigerator for 12 hours. These ideas could be used to make beans with Italian sausages, or to make a stew by adding peppers and tomatoes to the onions. Thomas Keller’s bean ragu used an emulsion with butter and stock. Someone could substitute the chorizo with bacon.
I looked on the internet to find a scientific explanation about why some foods taste better after they have cooled several hours or “relaxed.” The best explanations explained that flavors are created by chemicals and chemical reactions. When foods similar to stew contain several different types of ingredients, the reactions that create the flavor for the foods do not occur simultaneously. When these types of food cool, a specific flavor may develop. New flavors may develop as food cools because flavors combine (molecularly). When the food is hot (chemical reactions occur and) all of the flavors are present simultaneously in the food. The body may not be able to recognize this many flavors. As the food cools, flavors combine chemically to create (fewer specific) flavors that people can taste. 
I made this for the first time while living in a small college town. I went to the public library and I found this recipe. I was still high on life after visiting Alaska. I visited Alaska many times when was I young. Alaska is a green place. I spent many good times on the sea. I remember watching the puffins or watching bears search for food near the seashore. I knew some amazing people.
I originally served the beans with freshly made tortillas. I used a rolling pin to make the tortillas. A tortilla is a squished biscuit. Not a buttermilk biscuit, but a biscuit made with lard, butter, and milk, but with the butter and milk substituted for more lard and water. The recipe for biscuits on the Clabber Girl baking powder can makes great tortillas. Someone using this recipe should probably consider adding more salt. Some people only may want tortillas made with flour, water, and salt.
Runny pinto beans and rice remind me how much I enjoy the fiesta called life. I have been to places where people glorify Mexican food. Cooking Mexican food is normal in my home. Beans and rice is a main course for a healthy Mexican household. I put vegetables in my beans. I usually add peppers and onions. The onions dissolve. Some of the peppers survive. The final appearance of the beans may include green spots. Adding the seeds of the peppers makes the beans hotter. Adding seeds to something without knowing the consequences in advance can ruin good food. I added the seeds. The flavor of the beans includes some heat. I am pleased with my decision.
Note: 1) I recently cooked the beans without the seeds and I believe that they were more exciting; the flavor of the beans reminded me of my favorite flavors for the filling of a burrito
There are two possible routes when making beans. The first route is to use less water. Less water makes beans that float in translucent gravy probably made by the onions and starch from the beans. The second route is to use more water. Using more water requires someone to reduce the beans. Reducing the beans makes thick brown gravy. Based on my life experience, choosing more water will make beans similar to beans from an inexpensive Mexican restaurant. Choosing less water will make beans from a more expensive Mexican restaurant. The choice is relative. Today, I chose more water.
The idea for making rice with cilantro and lime came from Cooking with a Wallflower. I cooked the rice using the absorption method. The directions on the bag of rice said to cook the rice for 15 minutes. I use the large burner to cook rice. On my stove, I simmer food on 3, which is between 7 and 8 on the face of a clock. There are some bubbles in the water at this setting. I removed the rice from the burner. I did not remove the lid for 5 minutes. After fluffing the rice with a fork, the rice was sticky and firm but less firm than al dente. The flavors of lime and cilantro are eternal.
Discovering The New Recipe
1/2 lb/227 grams pinto beans
4 or 6 cups water (prepare to reduce if choosing 6)
1 large yellow onion, small dice
4 serrano peppers (choose to keep or discard the seeds), chopped