Mexican Refried Beans
- 1 tablespoon(s) olive oil
- 2 garlic clove(s); minced
- 1 can (15 oz) pinto beans
- 1/8 teaspoon(s) black pepper; ground fresh
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.
Yield: 2 cups