Prep 5 mins
Cook 20 mins
From the El Pollo Loco restaurant, these beans are simple and tasty as a sidedish to a Mexican meal.
- 1 tablespoon vegetable oil
- 1 whole serrano chili
- 1⁄4 teaspoon serrano chili, ground
- 1 (28 ounce) can pinto beans
- 1⁄3 cup water
- Heat oil and whole chile in sauce pan.
- When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
These were some kicky beanies, lol! Great (and super-simple) way to dress up canned pintos. I used some smoked serrano chile powder for this. BTW, these made awesome refrieds, too -- spicy and so creamy. Thanks for posting! Made for The Honeys for ZWT8
Great charro beans! Fairly spicy with a nice texture. I did drain my beans before adding the water and they came out great. Enjoyed these - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
Yum! I don't know that we've ever had EPL in Washington, so I've never tried the original. This however, was wonderful, and very easy to make. The only change I might consider is to add some garlic and onion, both of which complement beans beautifully. Made for ZWT8.