Using healthy beans as a main protein source is growing in popularity. This delicious pinto bean appetizer is packed with nutrition and is quick, easy, and inexpensive to make! Serve plain or on sandwich buns, with optional salsa to jazz things up!


• 2 Tbsp of butter

• ⅓ cup of finely diced red bell pepper

• ½ cup of finely chopped green onions

• 4 cups of Randall Pinto Beans, drained

• 1 tsp of Cajun or Creole seasoning

• 1 tsp of granulated garlic

• ½ tsp of garlic salt

• ½ tsp of onion powder

• 1 ½ Tbsp of all-purpose flour

• ¼ tsp of cayenne or paprika

• 1 ½ cup of panko breadcrumbs OR fresh breadcrumbs

• 1 large egg, lightly beaten

• 4 slices of 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.

Add the Randall Pinto Beans, Creole seasoning, granulated garlic, garlic salt, and onion powder. Cook for 2-4 minutes until the beans are heated through.

Remove from the 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 the bread crumbs.

Drizzle oil into a large skillet. Cook cakes over medium-high heat for 2 minutes per side or until golden. If frying in batches, wipe the skillet clean between each batch.

Serve warm, topped with sour cream and Southern Chow Chow.

Recipe inspired by and picture courtesy of Melissa’s Southern Style Kitchen.

There are 4.5 cups of Pinto Beans in one 48-ounce jar of Randall Pinto Beans. That means you’ll have 1/2 cup of drained beans left over, enough to toss onto the top of a lovely salad or soup for extra protein.