I use a instaPot. I fry up a medium-small white onion, few garlic cloves and some diced chile (fresh roasted is best). Add 2lbs sorted and rinsed beans, with water about three inches over the level of the beans (water salted to taste - I’m gonna get flack for the salted comment, but it really is better). Throw in a sachet of approx 1 Tablespoon oregano, 1 teaspoon thyme, 1 Tablespoon whole pepper corns, and 2 basil leafs. Pressure cook for about 48 minutes for super creamy beans. Those I eat some that way, and refry some as well. For the refry, it’s just melt up some fat (say 3 Tablespoons of bacon grease is good) then throw about 2 cups of those beans in a pan with a little bit of the liquid and heat and mash. Add more bean liquid if you want them runnier, or cook longer if you want them thicker. Throw a fistful of your favorite melty cheese in when you have the consistency you like (always go slightly runnier than you want the end product to be). Melt the cheese, season to taste, and you’re done. The instaPot isn’t necessary of course, it just takes a lot longer without it. Soaking beans overnight speeds the process.