Serves: 12
Total Calories: 107
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.
This Pinto Bean Cakes recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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