Spicy Refried Beans
shared by Jennifer
Details:
-
PT5M
- Prep Time: 5 Minutes PT15M
- Cook Time: 15 Minutes PT20M
- Total Time: 20 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: Mexican
In a saucepan heat the oil over medium heat, then add the butter. Melt the butter, stirring to combine the oil and butter.Place the serrano pepper halves i
Ingredients:
- 2 cans pinto beans 15 ounce cans (or one large 29 ounce can), beans rinsed
- 2 serrano peppers halved lengthwise and stemmed, seeds removed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth low-sodium
- 1/2 cup shredded cheese cheddar or Mexican 4 cheese
- Salt and pepper to taste
Directions:
- In a saucepan heat the oil over medium heat, then add the butter. Melt the butter, stirring to combine the oil and butter.
- Place the serrano pepper halves into the saucepan and saute them in the oil/butter mix for 1 minute, stirring often to infuse the pepper oils into the butter and oil.
- Add the pinto beans and low sodium chicken broth to the saucepan. Continue to cook, stirring the beans often and mashing them smooth in the process, for approximately 10 minutes.
- Remove the serrano pepper halves from the beans, then add salt and pepper to taste.
- Place the refried beans into a bowl and allow them to cool for 5 minutes. Top the beans with shredded cheese and serve.