Southwestern Bean Cakes – a delicious recipe with white beans, vegetable broth, lime juice, cilantro, jalapeno chile, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the beans, broth, and lime juice in a large bowl.
2
Use a potato masher to mash the mixture into a course puree.
3
Stir in the cilantro, chile, chili powder, and salt and pepper to taste.
4
Stir in 1/4 cup cornmeal.
5
If the mixture is too sticky to handle, stir in more cornmeal until you can shape the mixture with your hands.
6
Shape the mixture into eight 3-inch cakes.
7
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering.
8
Add the bean cakes and cook until nicely browned, about 4 minutes.
9
Carefully turn the cakes and drizzle the remaining 1 1/2 tablespoons oil around the edges of the pan.
10
Continue cooking until the bean cakes are nicely browned on the se4cond side, about 3 minutes.
11
Serve immediately.
188
kcal
Calories
12
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (15 ounce) cans white beans, rinsed and drained, ¼ cup vegetable broth, 2 tablespoons fresh lime juice, 3 tablespoons cilantro leaves, minced, and more.
Yes, Southwestern Bean Cakes 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
