Pinto Bean Cakes

Serves: 12
Total Calories: 107


2 cups dried pinto beans
1/4 teaspoon crushed red pepper or 1 chili pepper, minced
2 cloves garlic, chopped
1/2 cup butter
1 teaspoon salt


Soak the beans overnight in water and keep covered. Simmer them in morning in the same soaking water with salt for 2 hours. Drain beans and chop them coarsely or put them through food grinder using a coarse blade. Add red pepper and garlic. Shape into 12 cakes and sauté in butter for 10 minutes or until golden brown.

Author’s note: Lima, navy, or great northern beans may be substituted for pinto beans. 4 cups of canned pinto or lima beans, heated and drained, may be substituted for 2 cups dried beans, soaked and cooked.

Nutritional Facts:

Serves: 12
Total Calories: 107
Calories from Fat: 67

This Pinto Bean Cakes recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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