MEXICAN REFRIED BEANS

Course : Vegetables
Serves: 2
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Ingredients:

1 tablespoon Olive oil
2 Cloves garlic
1 can Pinto beans (15-1/2 oz can)
1/8 teaspoon freshly ground black pepper
 

Preparation / Directions:

Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times. Posted by Alan Burgstahler


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