- 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
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.