Spicy Refried Beans

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 1 cup
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1 tablespoon unsalted butter

1 tablespoon olive oil

1 serrano chile, whole

One 15-ounce can pinto beans, preferably organic, rinsed and drained

1/4 cup low-sodium chicken broth

Salt and freshly ground black pepper


  1. 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.