Spicy Refried Beans (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 serrano chile, whole |
1 (15-ounce) can pinto beans, preferably organic, rinsed and drained |
1/4 cup low-sodium chicken broth |
salt and freshly ground black pepper |
Directions:
1. 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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