Mexican Refried Beans and Salsa

• Soak pinto beans for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup pinto beans
• 3 Tbsp oil
• ½ cup tomatoes (finely chopped)
• 1 tsp ginger (shredded)
• 2 tsp salt
• 2 cup water
• 5 Roma tomatoes
• 3 Jalapeno pepper
• 6 red whole red chili
• ¼ cup cilantro (finely chopped)

1. 1Heat oil in a non-stick pan.
2. 2Add cooked pinto beans and continuously stir and mash with a spatula.
3. 3After about 5 minutes, add finely chopped tomatoes, 1 tsp salt, and shredded ginger; mix well.
4. 4Pour remaining bean water into the mixture; continue stirring and mashing for a total of about 10 minutes until creamy.
5. 5For the salsa, heat a small amount of oil in a pan and toast red whole dried chilies.
6. 6Transfer toasted chilies to a food processor and blend until coarsely ground.
7. 7Add pre-roasted Roma tomatoes, roasted jalapeño peppers, and 1 tsp salt to the food processor.
8. 8Blend until the salsa reaches a chunky consistency.
9. 9Pour salsa into a bowl and stir in finely chopped fresh cilantro.

These instructions are our analysis of the original video. Watch on YouTube →