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Sep 14, 2005 07:53 AM

help me make refried beans in Tokyo - por favor!!!

  • y

On a recent trip to San Francisco I had some great refried beans. Thought it was something I could easily make in Tokyo, but that is not the case.

Any suggestions - basic hints to keep in mind? Would love to learn how to make these from scratch if I can.

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  1. Frijoles Refritos
    Refried Pinto Beans
    1/2 cup shortening
    1/2 - 1 cup bean liquid
    4 cups cooked pinto beans
    2 cups grated sharp cheddar cheese

    1. Heat shortening in
    a medium-sized
    skillet at medium heat.

    2. Add beans and liquid
    to the shortening.
    Mash beans and cook
    for 10-15 minutes.

    3. Add 1 1/2 cups cheese
    to the beans and
    stir for 2-3 minutes
    at low heat.

    4. Garnish with remaining
    cheese before serving.

    1 Reply
    1. re: EAF

      This would be a veggie version. More authentic to use lard or bacon fat - also doesn't hurt to fry in some garlic and onions. Also, you can use other beans besides pinto's (but NOT azuki... ;)

    2. You didn't say whether you had access to canned red (kidney) beans or not, for making useful quantities in the Japanese kitchen this would be the easiest way to go. Drain, rinse (very important), and mash with large quantities of bacon fat. Add onions, garlic, hot pepper, etc as desired.

      The Mexican grandmother who lived across the street the street taught me this, she said it wasn't the same as starting from scratch, but her family couldn't tell.

      If you're bean challenged, let me know, I'll put a few cans in the mail.


      1. Thank you for your help. Was hoping to make it from scratch with dried beans - but that seems to be where I am having problems. Will try making it with the canned beans.

        Muchas Gracias!

        2 Replies
        1. re: Yukari

          I understand the desire to do it all from scratch, but in the case of beans you're into mouse milking territory. The time and effort don't pay off in noticeable results unless you are doing large quantities to save money.

          Canned beans and canned tomatoes are about the items I keep a can opener for. The big trick is to rinse the canned juice off the beans before using them.

          1. re: Larry

            cheers and arigato!

            You are right, better use of time and energy to go with the canned goods.