Pinto Bean Cakes with Salsa and Sour Cream


Fellow “bean enthusiast” Lana Stuart at the Never Enough Thyme food blog has created another great recipe with Hurst’s HamBeens® this week. The Pinto Bean Cakes were a huge hit at her Super Bowl party and would be a perfect snack at any party or family gathering.  Be sure to check out her site for all the photos and step-by-step instructions.

Pinto Bean Cakes with Salsa and Sour Cream

A mixture of pinto beans and southwest flavors combine in this appetizer that is perfect for football game day.

For more of Lana’s great recipes, visit

Prep Time: 20 minutes Yield: About 20 bite-size bean cakes Cook Time: 3 hours Total Time: 3 hours, 20 minutes


For the beans:

Pinto HB small cropped

1 20 oz. package Hurst’s HamBeens® Pinto Beans with Ham Flavor 6-8 cups water 1 cup diced onion 1/4 tsp. black pepper

2 tsp. salt

For the pinto bean cakes:

2 cups cooled and well drained pinto beans 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper 1/4 cup diced green onion

1 tblsp. minced cilantro 1/2 tsp. lime juice 1/2 tsp. salt 1/4 tsp. black pepper

3 tblsp. flour 1 egg, lightly beaten Up to 1/2 cup peanut oil for frying 2 tblsp. grated cheddar cheese for garnish


1. Set aside the ham seasoning packet included with the beans for use later. Rinse the dry beans under cool water and remove any debris, if necessary. Place the beans in a large pot and cover 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.

2. After one hour, add onion and pepper 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.

3. 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.

4. 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.

5. Remove to a paper towel lined plate to drain. Repeat until all the bean mixture is used. Add additional oil if needed.

6. Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro.

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