These slightly smoky pinto bean cakes offer a creamy inside and a crispy crust, thanks to a touch of cornmeal. The dish is complemented by a fresh avocado salsa, making for a balanced and delicious meal.
Storage: Best when eaten fresh. You can refrigerate the bean cakes and salsa separately for up to 2 days.
Substitutions:
- Pinto beans can be replaced with black beans, kidney beans, or any other favorite legume.
- Smoked paprika can be substituted with chili powder.
- Cilantro can be swapped for parsley or mint.
Servings: 4 (makes 8 cakes)
Ingredients
For the Bean Cakes:
- Two (15-ounce) cans no-salt-added pinto beans (3 1/2 cups total), drained but not rinsed, with liquid reserved
- 1/2 cup fine or medium-grind cornmeal
- 1/2 cup finely chopped red onion
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- Cilantro leaves, for garnish
- Lime wedges, for garnish
For the Avocado Salsa:
- Flesh of 1 ripe medium avocado, diced
- 1 medium tomato, diced
- 1/2 cup diced red onion
- 1 garlic clove, finely grated or pressed
- 2 tablespoons fresh lime juice
- 1/4 cup lightly packed fresh cilantro, chopped
- 1/4 teaspoon fine salt, plus more to taste
Directions
Preparation Time: 35 mins
Step 1
Position a rack in the middle of the oven and place a large, rimmed baking sheet on it. Preheat the oven to 200°F.
Step 2: Make the Bean Cakes
- In a large bowl, mash together the pinto beans, cornmeal, red onion, smoked paprika, garlic powder, salt, and pepper using a potato masher or fork.
- Taste and adjust the seasoning.
- If the mixture isn’t holding together well, add reserved bean liquid, 1 tablespoon at a time, until it holds but isn’t wet.
Step 3
Divide the mixture into 8 equal portions (about 1/3 cup each). Wet your hands and shape each into a patty, about 3 to 4 inches in diameter and 1/2-inch thick.
Step 4
- In a large skillet over medium-high heat, add 2 tablespoons of olive oil and heat until shimmering.
- Add 4 patties and cook until a crisp, dark golden-brown crust forms, 2 to 3 minutes per side.
- Transfer to the baking sheet in the oven to keep warm.
- Repeat with the remaining patties and oil.
Step 5: Make the Salsa
- In a medium bowl, gently toss together the avocado, tomato, onion, garlic, lime juice, cilantro, and salt.
- Taste and adjust the seasoning as needed.
Step 6: To Serve
Divide the bean cakes among 4 plates and top each with about 1/3 cup of avocado salsa. Serve warm with cilantro leaves and lime wedges for garnish.
Enjoy your meal!
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