Go Back

Pinto Bean Cakes

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword easy-pinto-beans-recipe, pinto-bean-cakes-recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 servings
Calories 136kcal


  • 2 tablespoon butter
  • cup finely diced red bell pepper
  • ½ cup finely chopped green onions
  • 2 15 oz cans pinto beans drained and rinsed
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon granulated garlic
  • ½ tsp garlic salt adjust to taste
  • ½ teaspoon onion powder
  • 1 ½ tablespoon all purpose flour
  • ¼ teaspoon cayenne or paprika
  • 1 ½ cup panko breadcrumbs OR fresh breadcrumbs divided use
  • 1 large egg, lightly beaten
  • 4 slices bacon cooked and crumbled (optional)
  • peanut or vegetable oil for frying


  • In a large skillet over medium high heat, melt butter with red bell pepper and green onion. Cook for 2-3 minutes or just until the bell pepper has softened.
  • To the skillet add beans, Creole seasoning, granulated garlic, garlic salt and onion powder.. Cook for 2-4 minutes just until the beans are heated through.
  • Remove from heat and mash together using a potato masher or fork. Let cool slightly.
  • Next, add ½ cup panko breadcrumbs, flour, egg and bacon. Mix well
  • Form into 8-10 even bean cakes about ½ inch thick. Coat on all sides with reserved bread crumbs.
  • Drizzle a large skillet with oil. Cook beans cakes over medium-high heat for 2 minutes per side or until golden. If frying in batches, wipe skillet clean between each batch.
  • Serve warm with topped with sour cream and Southern Chow Chow.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 334mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg