This is a great dip to serve with corn chips or crispy fried flour tortillas. This recipe makes about 4 cups of dip.
2 cans pinto beans drained
1 onion minced
1 tbs lard or canola oil (lard is used quite often of authentic Mexican cooking)
1/2 green pepper, seeds removed and finely chopped
1 4 oz can mild green chilies, drained and minced
1 Serrano pepper, minced
1 tsp chili