Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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