spicy refried beans

spicy refried beans

appetizers, snacks, and sides recipes

Oh man.  How did I live so long without knowing that making refried beans at home is incredibly easy?!

spicy refried beans

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.

spicy refried beans

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

spicy refried beans

active cook time:  10 min
non-active time:  10 min
total cook time:  20 min

makes 1 cup refried beans

ingredients

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

directions

1. 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.
2. 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.
3. Season with salt and pepper to taste.  Remove the pepper before serving.

 

spicy refried beans

course Side Dish
cuisine Mexican
keyword refried beans
cook time 10 minutes
Author Christine

ingredients

  • 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

instructions

  1. 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.
  2. 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.
  3. Season with salt and pepper to taste. Remove the pepper before serving.