On Frijoles

When I first was introduced to beans with eggs for breakfast I thought my husband was smoking something. Beans come in burritos or maybe on a tostada, but beans and eggs? I protested for a while. Eating my eggs with my buttered toast and letting my husband fix his eggs with chorizo and a heaping side of beans all eaten with a tortilla. Eventually, I gave in and ate it for dinner one night. Then poco a poco I began to eat it for lunch. Until I have to admit now I am a full fledged fan of beans and eggs for breakfast.
There is a large Tupperware container always in our refrigerator with frijoles ready to heat and serve. The process in which these beans get into the container is still beyond me. The first time I went shopping for my husband and I, a week after we were married, I came home with (My Mexican friends avert your eyes) store bought tortillas and a can, yes a can, of refried beans. My husband took one look at that can and said "um... NO." I said well you better cook then cause this is as good as it gets from me.
This is my understanding of the long and ardious task of cooking beans. First you pick out all the non beans (ie. rocks) and bad beans from the bag. Then you wash them and soak them. Then you cook them on the stove for what feels like a decade (in a pressure cooker the time is reduced to maybe a year). Then you mash them up and stick them in the frig. There is probably more to it than that, but I've yet to learn the art. My husband makes good beans so why should I ruin a good thing?
I do have one complaint about beans. I HATE the smell of beans cooking and I HATE even more the smell of beans left out on the counter. The bean dishes have to be washed immediately after use.
So I guess you could now call me a frijolero (beaner). I think I'm supposed to take offense to this term but frankly it's true.