(2 servings)

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