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.
Provided by Lana Stuart
Categories Appetizers
Time 3h20m
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 2 cakes with toppings, Calories 423 kcal, Carbohydrate 49 g, Protein 19 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 743 mg, Fiber 13 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 11 g
PINTO BEAN CAKE
Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
- Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
- Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
Nutrition Facts : Calories 226 calories, Carbohydrate 39 g, Cholesterol 22 mg, Fat 6.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 203.3 mg, Sugar 22.6 g
CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS
This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 servings (10 bean cakes)
Number Of Ingredients 14
Steps:
- Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
- In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
- Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
- Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
- Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.
BEAN CAKES
Provided by Food Network
Categories dessert
Yield 4 servings of 4 pancakes each
Number Of Ingredients 11
Steps:
- In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;
ITALIAN BEAN CAKES
Enjoy this tasty bean patty that's ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Mash beans in large bowl. Stir in remaining ingredients. Shape into 6 patties, each about 1/2 inch thick.
- Heat oil in 12-inch nonstick skillet over medium heat. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown.
- Serve with spaghetti sauce.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 35 mg, Fiber 8 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 510 mg
OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES
Old Fashioned Pinto Bean Patties are an economical meal from the past. Pinto Bean Pancakes use leftover beans, onions, egg, flour, salt and pepper and are fried until golden brown. Learn how to make bean cakes with these easy directions.
Provided by Barbara
Categories Appetizer Entree Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Drain pinto beans well.
- Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
- Add diced onions, egg, flour, salt and pepper. Mix.
- Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
- Drain on paper towels, and serve hot.
FAVORITE ITALIAN CAKE
Marilyn Morel KEENE, NEW HAMPSHIRE Here's a scrumptious cake that melts in your mouth and makes you say, "Mil a Grazi!" (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts : Calories 628 calories, Fat 37g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 328mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.
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