2 cans (15oz) red kidney beans
      1 1/2 ts white pepper
      1/4 ts paprika
      4 tb butter; cut into pieces
      1/4 ts garlic powder
      4 servings rice (recipe follows)
  Pour beans with their liquid into a large saucepan and place over
medium   
  heat. Add pepper, paprika, butter and garlic powder. When beans come to
a  
  boil, use a fork to mash some of them against the side of the pan. Stir
  mixture constantly. In about 20 minutes, the beans will reach the      
  consistency of refried beans. (they will be smooth and creamy, with
some   
  of the whole beans intact).                                            
  To serve, pour 1/2 cup beans into a bowl and top with 1/2 cup rice.    
  Rice Recipe:                                                           
  1 1/2  cups quick-cooking rice                        
  1 1/2  cups water                                          
  salt                                                                   
  2 tablespoons butter
  1/2 teaspoons garlic
  Prepare rice according to package directions, using 2 tablespoons
butter   
  and 1/2 teaspoon garlic salt instead of the amounts of butter and salt 
  specified on package.                                                  
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