Refried beans are frijoles de la olla that have been fried in a little fat. Because they are traditionally cooked in lard, they aren’t really known for their healthful qualities, but this version uses a fairly small amount of butter and olive oil instead. You still get a very rich and flavorful dish that is perfect for filling tacos or for serving alongside grilled steaks. Double or even quadruple this recipe as needed.

Ingredients

　　1 tablespoon unsalted butter

　　1 tablespoon olive oil

　　1 serrano chile, stemmed, halved, and seeded

　　1 1/2 cups cooked Frijoles de la Olla (page 155), plus 1/2 cup cooking liquid

　　Salt and freshly ground black pepper

　　Melt the butter with the olive oil in a medium saucepan over medium-high heat. Add the serrano chile and cook for 1 minute, or until the chile is beginning to brown. Add the beans and the cooking liquid. Cook over medium heat, mashing the beans frequently, until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.

　　Fresh Mexico