Refried Beans

38 ounces canned Romano beans
3/4 cup corn oil
12 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon salt

1. Heat 1 tablespoon corn oil in a large skillet over medium heat and add the garlic, cumin, salt and pepper, stirring until fragrant.
2. Add the beans and mash with a fork. Gradually incorporate the remaining oil until you have a smooth paste. Serve.

Makes 6 servings