Pinto Bean Cakes
User Reviews
5
Pinto Bean Cakes
Description
This recipe starts with cooking dried pinto beans seasoned with onion, black pepper, and salt, optionally using a ham seasoning packet for additional flavor. After cooking and cooling, the beans are mashed and combined with finely diced red and yellow bell peppers, green onion, cilantro, lime juice, flour, and beaten egg. The mixture is shaped into cakes and shallow fried in peanut oil until browned.
The pinto bean cakes have a tender, moist interior with a delicate crust from frying. The mix of colorful peppers and herbs adds freshness and subtle brightness. The garnish of sour cream, salsa, and cheddar cheese adds creaminess, spice, and sharpness to complement the mild bean cakes. They can be served warm as finger food or part of a light meal.
You can use canned pinto beans as a shortcut, though slow-cooked beans deepen flavor. Leftover cakes store well refrigerated for a few days or frozen longer. Reheat gently in a microwave. The recipe yields about 20 cakes, ideal for sharing or storing.
Ingredients
For the beans:
- 20 ounces pinto beans recommend: Hurst’s HamBeens® Pinto Beans with Ham Flavor, dried
- 8 cups water
- 1 cup onion diced
- ¼ teaspoon black pepper
- 2 teaspoons salt
For the pinto bean cakes:
- 2 cups pinto beans cooled and well drained, cooked
- ¼ cup red bell pepper finely diced
- ¼ cup yellow bell pepper finely diced
- ¼ cup green onion diced
- 1 tablespoon cilantro minced
- ½ teaspoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 egg lightly beaten
- ½ cup peanut oil use more or less as needed, for frying
For the garnish:
- 20 teaspoons sour cream
- 20 teaspoons salsa
- 20 teaspoons cheddar cheese grated, sharp
Instructions
- Set aside the ham seasoning packet included with the beans for use later. Rinse the dry beans under cool water to remove any debris. Place the beans in a large pot and cover them with water at least two inches above the height of the beans. Bring to a rapid boil. Remove from heat and let stand for one hour.
- After one hour, add the onion and black pepper to the beans in the pot, return to the stove, and continue cooking in the same water for an additional hour. Add additional water during the cooking time only if needed. Cook until beans are tender. Near the end of the cooking time, add the ham seasoning packet and salt. Let the beans cool to room temperature or refrigerate overnight before continuing with the recipe.
- Place the cooled, drained beans in a large mixing bowl. Mash the beans thoroughly using a potato masher, fork, or in a blender or food processor.
- Add the red and yellow bell pepper, green onion, cilantro, lime juice, salt, pepper, flour, and egg. Stir together until thoroughly combined. Let the mixture sit for a few minutes while you heat the oil.
- Place about 3 tablespoons of peanut oil in a non-stick skillet and heat the oil over medium-high heat. Drop the bean mixture by tablespoonfuls into the hot oil. Press gently to slightly flatten the bean cake. Fry for 3-4 minutes on the first side or until golden brown. Do not try to turn the bean cake until the first side is very nicely golden brown. Flip the cakes over and fry the second side for about 3 more minutes or until browned.
- Remove to a paper towel lined plate to drain. Repeat until all the bean mixture is used. Add additional oil if needed.
- Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro.
Notes
- For convenience, use canned pinto beans, but cooking dried beans improves flavor.
- Store leftover bean cakes in the refrigerator up to 3 days or freeze for up to 2 weeks.
- Reheat gently in the microwave in short intervals to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 2cakes with toppings | |
| Calories | 424kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 737mg | 31% |
| Potassium | 1038mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 176mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
