Refried beans are my favorite thing to do with pintos: Cook the beans (I cook them in a pressure cooker with water and kombu sea weed, but any method is fine). Sautee in olive oil chopped onion, celery (optional), and carrots (optional), minced garlic, bay leaf, oregano, salt, pepper, and lots of ground cumin. Add the beans and simmer until veggies are soft. You can leave them whole, mash them by hand, or puree them with a stick blender. Awesome for tacos, burritos, as a side dish, with chips, taco salad, nachos, etc. This may be my kids' favorite food.
I also like to make a soup: I cook the beans first (again with kombu) sautee onions, garlic, celery, carrots, potatoes, kale, bay leaf, (cumin and oregano if you like). Add beans and water, simmer until vegetables are soft. Excellent with corn bread.