1 tb Olive oil
2    Cloves garlic, minced
1 cn Pinto beans (15-1/2 oz can)
1/8 ts Freshly ground black pepper

Place olive oil and garlic in 9-inch e-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.