Red Bean Cakes With Creamy Coconut Sauce Recipe

Name: Red Bean Cakes With Creamy Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small red onion, chopped; 1 small red bell pepper, seeded and chopped; ½ cup chopped celery; 1 large garlic clove, minced; ½ teaspoon sweet paprika; ½ teaspoon dried thyme; ¼ teaspoon cayenne, to taste; salt; fresh ground black pepper; 1 ½ cups cooked beans; ½ cup cold cooked white rice or ½ cup cooked brown rice; 2 tablespoons minced fresh parsley leaves; ¼ cup blanched almond; 1 tablespoon minced shallot; ½ cup unsweetened coconut milk

Servings: persons

2 tablespoons olive oil
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
½ cup chopped celery
1 large garlic clove, minced
½ teaspoon sweet paprika
½ teaspoon dried thyme
¼ teaspoon cayenne, to taste
salt
fresh ground black pepper
1 ½ cups cooked beans
½ cup cold cooked white rice or ½ cup cooked brown rice
2 tablespoons minced fresh parsley leaves
¼ cup blanched almond
1 tablespoon minced shallot
½ cup unsweetened coconut milk

1
The beans can be pinto, kidney, or other red beans or you can use one 15 ounce can of these.
2
They should be cooked.
3
Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
4
Add the next 7 ingedients.
5
Cover and cook, stirring occasionally, until softened, about 10 minutes.
6
Season with the salt and the pepper to taste.
7
Set aside to cool.
8
In a food processor, combine the beans, rice, parsley, and sauteed onion mixture.
9
Season with the salt and pepper if needed.
10
Then pulse to blend.
11
Do not make a paste.
12
You want some texture.
13
Then shape into patties and set aside.
14
Heat the remaining olive oil in a large skillet over medium heat and add the bean cakes and cook until browned.
15
Turn and cook until browned on the other side.
16
7 to 10 minutes total.
17
Reduce the heat to low and keep warm while you prepare the sauce.
18
Place the almonds and shallots in a blender and grind into a paste then add the coconut milk and season if needed.
19
Blend until smooth.
20
Transfer to a small saucepan over low heat and cook, stirring, until hot.
21
Transfer the bean cakes to a platter, pour the sauce over them, and serve.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small red onion, chopped, 1 small red bell pepper, seeded and chopped, ½ cup chopped celery, and more.

Yes, Red Bean Cakes With Creamy Coconut Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Bean Cakes With Creamy Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions