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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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.
Ingredients:
1 Tablespoon(s) Yellow onion; diced
2 Cloves garlic, minced
1 Can(s) Pinto beans (15-1/2 oz can)
1/8 Teaspoon(s) Freshly ground black pepper |
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