Mexican refried beans
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 | can | Pinto beans (15-1/2 oz can) |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving ⅓ 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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