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