help me make refried beans in Tokyo - por favor!!!
- Yukari Sep 14, 2005 07:53 AM
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.
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
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.
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.
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.