Spicy Refried Beans
Cuisine: American
Categories: Party Food, Dips & Spreads & Beans & Lentils
Recipe Source: Matt Bray
These aren't your average refried beans! This recipe kicks up the heat with a fiery blend of spices and peppers, transforming humble beans into a flavorful fiesta for your taste buds. Whether you're scooping them up with tortilla chips, layering them in a burrito, or using them as a base for your favorite Mexican dish, these Spicy Refried Beans are sure to add a delicious kick.
Difficulty: EASY
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: 6 servings
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.