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Baked White Bean Cakes

Baked White Bean Cakes

BY The Editors

PUBLISHED September 7, 2024

Use any cooked white beans, even canned. Eat them hot from the oven, with a sprinkle of cheese and a salad on the side. Serve with tomato sauce, if you’d like.

 

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Baked White Bean Cakes

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Makes 4 servings (8 cakes) 1x

Time 20 minutes with cooked beans

Units Scale

Ingredients

  • 3 cups cooked or canned white beans, drained but still moist
  • 2 eggs
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup olive oil or 4 tablespoons (1/2 stick) butter
  • 1/4 cup minced red onion
  • 2 tablespoons minced garlic
  • 2 teaspoons minced fresh rosemary or 1 teaspoon dried
  • 1/4 cup all-purpose flour, plus more if needed
  • 1/2 teaspoon baking powder
  • Salt and pepper

Instructions

  1. Heat the oven to 375°F. Put the beans in a large bowl and mash lightly with a fork. Add the eggs and cheese and mix with the fork until combined.
  2. Put 2 tablespoons of the oil or butter in a small skillet over medium-high heat. When the oil is hot or the butter is melted, stir in the onion and garlic and cook, stirring frequently, until they are soft, 2 to 3 minutes. Stir in the rosemary and remove from the heat.
  3. Add the flour, baking powder, and a sprinkle of salt and pepper (taking into account how well seasoned your beans were to start with) to the beans. Add the onion mixture and stir with the fork until just combined. The consistency should be like thick cookie dough. If not, add a little more flour.
  4. Use the remaining oil or butter to grease a baking sheet. Use a large spoon or your hands to form the bean mixture into 8 cakes, not more than 1/2 inch thick. Put them on the prepared pan. Bake until golden and crisp, about 30 minutes, carefully turning them over after 15 minutes. Serve hot or at room temperature.

— Recipe from How to Cook Everything: Completely Revised Tenth Anniversary Edition

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