Refried Red Beans With Tomato And Poblano (Rachael Ray) - cooking recipe

Ingredients

1 poblano chile
2 (15 ounce) cans kidney beans, drained
3 tablespoons butter
1 small yellow onion, diced
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon hot pepper flakes

Preparation

Place poblano under hot broiler, blister and char the skin.
Place in bowl; cover. Let stand to cool.
Add beans to food processor; pulse until mashed.
Heat large skillet over medium heat.
Add butter, onion, and garlic. Saute until soft, 6-7 minutes.
Stir in beans, tomato sauce, salt, pepper and hot sauce.
Peel, seed and chop poblano; add to skillet.
Simmer 10 minutes.
Garnish as desired.
Serve immediately with crackers.