Frijoles: Mix water, beans and onion in 4-quart Dutch oven. Water should cover beans by about two inches. Cover and soak overnight or up to 24 hours. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) When done, let cool and refrigerate for later use.
Frijoles Refritos: Put cooked beans in a greased pan and mash/stir beans until a smoothe paste forms, about 5 minutes. Garnish with shredded cheese if desired.