Mexican Refried Beans
Yield
2 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | Cloves |
garlic
minced |
*
|
| 1 | can |
pinto beans
|
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | Cloves |
garlic
minced |
*
|
| 1 | can |
pinto beans
|
*
|
| 0.6 | ml |
black pepper
ground |
|
Directions
Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving ⅓ 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.
