|
| recipe title: |
MEXICAN REFRIED BEANS |
| category: |
Vegetarian |
| keywords: |
Mexican, Meatless, Easy |
| servings: |
2 servings |
| ingredients: |
1 tb Olive oil
2 Cloves garlic, minced
1 cn Pinto beans (15-1/2 oz can)
1/8 ts 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 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.
|
|
|
