1/4 cup corn oil
5 whole serrano chiles
2 tsp ground serrano chiles
2 cups beans; cook, or
1 can pinto beans, (24 ounces) drain
3/4 cup water


Heat oil in large saucepan. Add whole chiles. Cook until tender. Add ground chiles, beans and water. Stir well. Bring to boil, reduce heat. Simmer 17 minutes, stirring often.
Source: El Pollo Loco Restaurant