Bean Cakes


  • 1 recipe Boiled Pinto Beans, well drained
  • 1 medium white onion, minced
  • 2 serrano chiles, stemmed and minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup peanut oil
  • 1 cup fresh tomato salsa
  • 1 cup crema


  1. Mash the beans to a textured puree with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties.
  2. Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
  3. Sprinkle each patty with salsa, then drizzle Crema over.
  4. Serve immediately.

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