Spicy Refried Beans

• 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

1. Melt the butter with the olive oil in a saucepan over medium-high heat.
2. Add the serrano chile and cook until the chile begins to brown, about 1 minute.
3. Add the beans and chicken broth.
4. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes.
5. Season with salt and pepper.
6. Remove the chile and serve.

unsalted butter, olive oil, serrano chile, pinto beans, chicken broth, salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/spicy-refried-beans-recipe.html (may not work)