Recipe courtesy of Marcela Valladolid
Print
Spicy Refried Beans
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
1 cup
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 serrano chile, whole
  • One 15-ounce can pinto beans, preferably organic, rinsed and drained
  • 1/4 cup low-sodium chicken broth
  • Salt and freshly ground black pepper

Directions

Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

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