3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
2 tablespoons olive or canola oil
1 garlic clove, minced
1/2 cup chopped onion
4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
1 1/2 cups shredded white cheese *see Cook's Note
Serving suggestion: Pico de Gallo salsa.
3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving
Beans can be prepared 5 days ahead. Cool, cover and refrigerate. Bring to a boil before serving.