Of course beans go well with Mexican rice. I have a routine of making enchiladas with beans and rice every Saturday night, and I start the beans Friday night. Here's my recipe for Borracho beans. Put two cups of Pinto Beans in three quarts of hot water the night before, and let them soak. Drain the water the next afternoon and refill with 2" of water above the beans. Add 1/2 Tbs of garlic powder and boil on medium high for about 1.5 hours, or until the water is just down to the beans. At this point they should be reasonably soft. Next, add two cans of Rotel tomatoes with chilies, 1 Tbs of Chili Powder, 1 Tbs of Cumin, 1 Tbs of Onion powder, +1 Tbs of Bacon Base, +1 Tbs of Roasted Garlic Base (both available from Amazon). Add 2 cups of Beer (Miller is my choice if only because I am going to drink what's left) and 1 cup of water (sometimes less), and 1/4 cup of Corn Oil. If you do not have Garlic or Bacon Base, you can use chopped garlic and chopped cooked bacon, but the flavor will not be as intense. You can also add 1 or 2 chopped jalapenos for heat, or don't add any. Boil on medium low for another hour +/-, or until the beans are really soft and would slide out of their skin. Finally, add 1/2 teaspoon of salt, and 1 teaspoon of Smoke Flavor and simmer with the lid on for 15 minutes. Let it cool and serve. Adding salt before you are almost finished toughens the bean and makes everything harder to cook.
If you look hard you can find a legacy bean known as an Anasazi bean. They look like pintos, same size and shape, but are a bit sweet, and do not need to be soaked at all. You can cook them to soft in 1 hour. You can substitute Anasazi beans for pinto beans if you like.