Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
1 \N | Whole serrano chile |
¼ teaspoon | Serrano chiles; ground |
1 can | (28 oz.) pinto beans |
⅓ 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.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Greg Young of El Pollo Loco via LA Times Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998