1 (8 ounce) can sliced pinto beans
1 tablespoon minced garlic
1 teaspoon vegetable oil
3 tablespoons white sugar
1 teaspoon garlic powder
1 teaspoon dried marjoram
2 teaspoons paprika
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons white sugar for garnish
1/4 teaspoon ground black pepper
In a large skillet over medium heat, brown pinto beans on all sides, drain, and set aside. Reserve 1 tablespoon of water for later.
Heat oil in a small saucepan over medium heat. Stir in pinto beans and garlic. Cook, stirring, for 5 minutes.
Add sugar, white sugar, garlic powder, marjoram, paprika, baking powder, salt, and pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until rice is heated through. Garnish with desired amount of black pepper.