Mexican Refried Beans and Salsa – Manjula’s Kitchen
Mexican Refried Beans and Salsa
- 1 cup pinto beans
- 3 Tbsp oil
- ½ cup tomatoes finely chopped
- 1 tsp ginger shredded
- 1 tsp salt
- 2 cup of water
- 5 Roma tomatoes
- 3 Jalapeno pepper
- 6 red whole red chili
- 1 tsp salt
- ¼ cup cilantro finely chopped
How to prepare Beans
soak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed.
In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter.
How to prepare Salsa
dry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside.
Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes.
Take out from the oven and remove the skin from tomatoes and jalapenos.
First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside.
Beans and salsa make a good side dish for any Mexican cuisine.
Originally posted 2020-10-16 19:18:20.
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