Mexican refried beans

Yield: 2 servings

Ingredients:

1 tb Olive oil 1 cn Pinto beans (15-1/2 oz can)
2 Cloves garlic

Instructions:

minced 1/8 ts Freshly ground black pepper 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