SPICY REFRIED BEANS

By grinder

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 serrano chile, whole
• 1 can pinto beans, drain, rinse
• 1/4 cup low-sodium chicken broth
• Salt and fresh ground black pepper

Preparation

Step 1

Melt butter with olive oil in a saucepan over med-high heat. Add serrano chile and cook until the chile begins to brown, about 1 minute. Add beans and chicken broth. Cook over med-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 chile and serve.