Need a recipe for an inexpensive, healthy snack? Then, these Pinto Bean Cakes are the solution! They’re packed with fiber and nutrients, but don’t compromise on bold flavors.
These easy to make pinto bean fritters take the hearty taste of slow-cooked pinto beans and mix it with the freshness of onions, peppers, and lime juice, to create a taco-like patty. I also love that they pair well with other southwestern recipe like my Mexican Street Corn Salad, Easy Chili Verde, or Slow Cooker Pork and Black Bean Stew.
Besides being budget-friendly, they’re very versatile! Toppings can be varied to suit your taste by adding meat, cheese, and seasonings that you like.
Whether you serve them as a game day appetizer, movie night snack, main course, or a side dish, pinto bean patties are always a hit.
What You’ll Like About This Recipe
- It’s a great source of fiber and nutrients.
- Can be served as a side dish, appetizer, or entrée.
- It’s a simple, cost-effective meal.
- A great vegetarian dish that can easily be made vegan!
WHAT PEOPLE ARE SAYING …
“Yum! I can definitely get excited about these!”
— Amanda
About the Ingredients
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- Dried Pinto Beans – There are many good brands of pinto beans on the market. Hurst’s is very popular and easily sourced everywhere.
- Yellow Onion – Traditional flavoring for the beans.
- Bell Peppers – I like the contrasting colors of the red and yellow peppers in this recipe. You can easily substitute any other color.
- Green Onion, Cilantro, and Lime Juice – Principal flavorings for the patties.
- All-Purpose Flour and Egg – These combine to hold the patties together. Substitute with whole wheat or gluten-free flour and an egg substitute if you like.
- Peanut Oil – Always my preference for frying. Peanut oil has a high smoke point, allowing for faster cooking with little oil absorption.
- Salt and Pepper – To taste.
- Garnishes – Sour cream, salsa, and grated cheddar cheese.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pinto Bean Cakes
Cook the Pinto Beans
👉 PRO TIP: You can skip this section entirely and simply purchase a can of pinto beans. The recipe won’t be quite as cost effective, but you’ll save time. On the other hand, slow cooked beans from scratch taste so much better than canned. I leave that choice up to you 😊
- 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.
Mash and Mix the Beans
- 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.
Fry the Patties
- 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 and Serve
- Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro. They’re also delicious with a spoonful of guacamole on top!
Recipe Variations
- Not a fan of pinto beans? You can make this easy fritter recipe with almost any kind of bean! Try making black bean, chickpea, lima bean, or cannellini bean patties.
- Need to make this recipe allergy friendly? Not a problem! The egg in the recipe can easily be substituted with your favorite egg substitute. The peanut oil can also be substituted for other cooking oils, including canola, corn, or sunflower.
- Want some variation in your bean cakes? Add some basil, garlic salt, and Italian breadcrumbs instead of the cilantro and lime juice, and you’ll have Italian-seasoned bean cakes. Add your favorite peppery spices to make spicy bean cakes.
Tips
If you don’t have time to cook dried pinto beans, you can always pick up canned pinto beans from the store. The resulting fritters won’t be quite as cost effective or delicious, but they’ll definitely work in a pinch.
Mash the beans as much or as little as you’d like. Less mashing results in a chunkier texture while thorough mashing results in a smooth finish. You can also pop them in the food processor or blender but be careful to pulse in short bursts so you don’t reduce them to liquid.
If your mixture seems a little dry, add water a teaspoon at a time. If it seems too wet, add just a touch more flour to even out the mixture.
How to Store Pinto Bean Patties
Store leftover patties in the refrigerator for up to 3 days or up to 2 weeks in the freezer.
Reheat in the microwave in 15-second increments until warmed through.
How to Make Ahead
The bean mixture may be made and refrigerated for up to 24 hours. Just be sure to bring it back to room temperature before frying.
Serving Suggestions
I like the simplicity of a dollop of sour cream and a bit of cheese, but you can take this recipe even further and load the patties up just like you would tacos or nachos! Add sour cream, bacon bits, jalapenos, chopped onions, hot sauce, cheese, guacamole, and more.
Questions About Pinto Bean Cakes
Absolutely! You can swap out the egg for your favorite egg replacement. And the toppings can easily be adjusted to your taste, like replacing sour cream and cheese with your favorite plant-based alternatives.
Garlic and onion powders, with tons of salt and pepper, usually do the trick just fine! Many spices such as paprika and cayenne pepper work great with beans.
Seasoned ground beef, roasted chicken, and pulled pork all work perfectly with pinto bean cakes!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Pinto Bean Cakes
Ingredients
For the beans:
- 20 ounces dried pinto beans (recommend: Hurst’s HamBeens® Pinto Beans with Ham Flavor)
- 8 cups water
- 1 cup diced onion
- ¼ teaspoon black pepper
- 2 teaspoons salt
For the pinto bean cakes:
- 2 cups cooked pinto beans cooled and well drained
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced yellow bell pepper
- ¼ cup diced green onion
- 1 tablespoon minced cilantro
- ½ teaspoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 egg lightly beaten
- ½ cup peanut oil (for frying) , use more or less as needed
For the garnish:
- 20 teaspoons sour cream
- 20 teaspoons salsa
- 20 teaspoons grated sharp cheddar cheese
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.20 ounces dried pinto beans, 8 cups water
- 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.1 cup diced onion, ¼ teaspoon black pepper, 2 teaspoons salt
- 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.2 cups cooked pinto beans
- 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.¼ cup finely diced red bell pepper, ¼ cup finely diced yellow bell pepper, ¼ cup diced green onion, 1 tablespoon minced cilantro, ½ teaspoon lime juice, ½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons all-purpose flour, 1 egg
- 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.½ cup peanut oil (for frying)
- 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.20 teaspoons sour cream, 20 teaspoons salsa, 20 teaspoons grated sharp cheddar cheese
Notes
- You can skip the cooking of the beans entirely and simply purchase two cans of pinto beans. The recipe won’t be quite as cost effective, but you’ll save time. On the other hand, slow cooked beans from scratch taste so much better than canned.
- Store leftover patties in the refrigerator for up to 3 days or up to 2 weeks in the freezer.
- Reheat in the microwave in 15-second increments until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 29, 2013 and was sponsored by N. K. Hurst Co. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Lana, I never let a bean or black eyed pea go to waste. Have never used anything but onion, salt and pepper for seasoning. I will use the bell pepper but my husband accused the lady helping me feed the ranch hands of putting soap in a dish so cilantro will be omitted. I love your site and he got a kick out of the bean fritters. He said
“ole Tom was feedin’ them to my Grampa in the 20’s” and I was eatin them in the
40’s” He said ” that gal had some good teachers, knows how to fix some good rations” Thank you for your site.
Hi Sharon and thanks so much for taking time to comment! Your husband’s right, I did have some good teachers — a mama, two grandmothers, and about a dozen aunts that all knew their way around a kitchen. I’m thankful for everything they taught me.
These were absolutely delicious!! I had leftover beans so I just used those. I also added a diced jalapeño, didn’t have any cilantro and only had lemon instead of lime. I know I changed up the recipe a little but this was just the best way to use those leftover beans.
Perfect way to use leftover beans! Glad you enjoyed it.
Hi Lana,
Your Pinto Bean Cakes recipe sounds yummy; I’m about to try it out. Before I fry up all the mix into cakes, can you advise if it is possible to freeze the mixture to use another time?
Thanks!
Sue
Hello Sue – I haven’t tried freezing this mix, so I can’t advise you. Sorry. If I were to try it, I’d probably shape the mixture into patties, freeze them on a tray and place into a container when solidly frozen. I’d probably fry them from their frozen state. I have a feeling they’d fall apart, however. Only a guess.
Hi Lana,
Thanks for the advice. I made the bean cakes with a mix of pinto and red kidney beans, blitzing them with a blender. The flavour is great and they actually cook better from frozen because they hold their shape better in the pan. My mixture was very soft, so it was quite hard to shape them into patties, and they stayed soft, even when lovely and crisply fried on the outside.
Any suggestions on how to get them to firm up a bit in the pan? I did wonder if I hadn’t put enough egg in, but that would have made them even softer to work with…
Anyway, these “protein patties” are a hit with my teenage daughters, who love them as snacks when they get home from school, with salsa or ketchup.
Many thanks
Sue
These sound so-o-o-o good Lana! What a great idea! I am definitely going to give these a try – may have my students make them in my Vegetarian nutrition class!
Thanks, Nancy! I thought they turned out really well. If you have your students make them, just know that they are very tender and if you try to turn them before the bottom is browned very well they’ll try to fall apart. That’s the only little thing to watch out for.
Mmmm, I could devour a few of these! I’ve never made pinto cakes, they look delicious!
I had never made pinto cakes, either, Aggie. But I had an idea that I thought would work and I just went with it. I think it turned out really great!
Lana, it breaks my heart, thinking of that stand mixer taking up so much of your counter space. Tell you what – you box it up and ship it to me! I’ll take it off your hands, and even spring for the shipping expense! How’s that for a caring reader? =)
Such a considerate guy! When I decide I need more counter space, I’ll give you a shout!
Yum! I can definitely get excited about these!
Thanks, Amanda.
I have to say that I love these ham beans. Since, I am cooking heathier for my husband. These are the only beans we eat that has not added fat from ham. It’s my favorite brand to give him the ham flavor. I absolutely love this product. Thanks , Tien
We love these beans, too, Tien. They’re convenient, easy to cook, and very healthy.
Oh my goodness! Those look fabulous. I will have 12, with extra cheese, please. With all of the nutrition factor in the beans, how can you go wrong?
I will be watching the Super Bowl, for the commercials, and the food. These little bites of deliciousness will definitely make an appearance. Don’t have a clue which teams are playing.
Miss P
One dozen coming right up!