Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
2 tsp. olive oil
¼ cup onion, finely chopped
1 clove garlic, minced
2 ½ cups cooked beans with 1 cup of their liquid
Heat olive oil in a non-stick skillet. Add onion and cook for 2 minutes. Add garlic, beans and liquid. While beans are cooking, mash them into a coarse paste with the back of a fork or wooden spoon. Cook until mixture is fairly dry. Set aside and keep warm. Makes 6 to 8 portions.
