Oh man. How did I live so long without knowing that making refried beans at home is incredibly easy?!
What is great about these refried beans is that you can adjust the heat level to your liking. I learned how to make them from Marcella Valladolid on FoodNetwork.com and I do not intend on ever altering this perfect recipe.
I usually make a double (or triple) recipe, and you should too! I enjoy these beans as a side dish, or as a filling for burritos.
spicy refried beans
- 1 T unsalted butter
- 1 T olive oil
- 1 whole serrano chile or jalapeño (or more if you want your beans extra spicy)
- 1- 15 oz can pinto beans rinsed
- 1/4 c low sodium chicken broth
- salt and pepper
Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Place whole pepper in the butter and oil, and brown on all sides.
Add the rinsed beans and chicken broth to the skillet. Cook the beans for about 10 minutes, stirring them and smashing them frequently, (not smashing the pepper) until they form a thick paste. Add more chicken broth if necessary.
Season with salt and pepper to taste. Remove the pepper before serving.