It's true you can make good spicy pinto beans from canned beans. I recommend Goya. They seem to be best because they are already properly seasoned, all you have to do is to spice up the beans. This is a great side dish for those who want Mexican type beans with their rice, but are not fond of refried beans.

Ingredients

3 15 oz. cans Goya pinto bean (or any red bean)
1 large carrots finely grated
1 large onion, chopped very fine
4 jalapeno peppers, finely diced

Directions

1. Grate carrot, chop onion, and dice jalapeno peppers.
2. Open cans of beans, put into a large pot and add other ingredients.
3. Cook pot of beans on high to boiling, lower heat to medium/low and simmer for 15 minutes. Stir to keep from sticking. Beans will become very soft, almost mushy. Taste and add salt and pepper if necessary.

Serve over white rice, or as a side dish with yellow rice and tacos.

Hint
*This recipe is delicious using Goya's black beans. Just heat until added veggies are done. Serve over with white rice. Add medium chopped onion, chopped green pepper as a garnish.
*Make a quick spicy spread from a can of Goya's garbanzo beans, olive oil and a dash of hot sauce. Mash with fork or pulse in a blender. Great spread on a dark brown bread such as pumpernickel. If serving guests sprinkle with a little parsley or paprika.