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Recipe: Mexican Refried Beans

Title: Mexican Refried Beans
Categories: Vegetables, Mexican, Vegetarian, Microwave, Beans
Yield: 2 servings

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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