2 cups cooked pinto beans with their liquid (see recipe) 2 tablespoons corn, peanut or vegetable oil 1 cup finely chopped onion 3/4 cup grated Muenster cheese. 1. It is best if beans are cooked day in advance. 2. Heat oil in skillet and add onion. Cook, stirring, until wilted. 3. Add beans and their liquid and cook, partly mashing beans down, about five minutes. When ready, beans should be fairly dry but moist enough to spread evenly. Stir in cheese and use immediately. Yield: about 1 1/2 cups.