Pinto beans are a healthy food that surprises most people with just how healthy it really is. Just ½ cup of dried pinto beans packs a full day’s supply of copper along with iron, phosphorus and fiber. While pinto beans can be purchased in a can, it is the dried variety that offers the best supply of healthy nutrients. This recipe offers a tasty way to serve pinto beans far different from any other bean recipe.
INGREDIENTS
Dried pinto beans
Red bell pepper
Green bell pepper
Yellow bell pepper
Onions
Panko bread crumbs
Pepper to taste
Olive oil
DIRECTIONS
- Soak 1 cup of dried pinto beans in water overnight.
- After 24 hours, drain pinto beans and pour into large saucepan.
- Cover the pinto beans with cold water and bring to a boil over high heat.
- After the beans come to a boil, reduce heat to medium and allow to cook until beans are tender.
- Drain beans and pour into a bowl.
- Mince ¼ cup of green, red and yellow bell pepper. Reserve in a bowl.
- Mince 3 TB onions and add to the bell pepper.
- Place ½ the pinto beans in a food processor and pulse until pasty.
- Scrape the pinto beans into a large bowl and add remaining whole beans and mix well.
- Add bell pepper and onion to the mixture and stir to mix.
- Place Panko bread crumbs in a flat pan, a pie pan works great.
- Add pepper to taste.
- Wet hands and form beans into patties.
- Lay patties in Panko bread crumbs and coat on both sides.
- Continue with the remaining bean mixture.
- Add olive oil to cover the bottom of a large skillet.
- Heat over medium heat.
- When the oil is hot, add the patties and brown on one side.
- Flip the patties and brown on the other side.
- Serve with full fat sour cream.
Nutritional Benefits: Iron, Fiber, Full Fat, Omega Fatty Acids, Phosphorus.
Category: Lunch, Dinner, Snack.