Mexican Refried Beans

      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.