Red Bean and Rice Cakes: A Savory Comfort from My Kitchen

There are certain dishes that, with just a whiff, transport me back to my childhood kitchen, a place filled with the comforting aromas of my mother’s cooking. For me, these Red Bean and Rice Cakes hold that special magic. I remember the sheer delight of discovering these patties, a delightful departure from the usual fare, packed with earthy flavors and a satisfying texture. They weren’t just food; they were little parcels of joy, humble yet incredibly flavorful, a testament to simple ingredients transformed into something truly memorable.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes per batch
• Total Time: 45 minutes
• Servings: 8 patties
• Yield: 8 patties
• Dietary Type: Vegetarian, adaptable for Vegan

Ingredients

This recipe is a wonderful example of how simple, pantry-staple ingredients can come together to create something both nourishing and delicious.

• 1/2 cup long-grain white rice, uncooked
• 1 cup water
• 1 cup Fiber One cereal
• 2 (15.5 ounce) cans red beans or kidney beans, rinsed and drained
• 1 small onion, finely chopped (about 1/4 cup)
• 1/4 cup green bell pepper, finely chopped
• 2 eggs, beaten (or 2 egg whites, beaten, for a lighter option)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon ground red pepper (adjust to your spice preference)
• Salad greens, for serving (optional)
• 1/2 cup salsa, for serving (optional)

Equipment Needed

A few basic kitchen tools will make preparing these cakes a breeze:

• Medium saucepan with lid
• Resealable food-storage plastic bag or food processor
• Rolling pin or meat mallet (if using plastic bag)
• Large mixing bowl
• Potato masher or fork
• Measuring cups and spoons
• 10-inch skillet
• Cooking spray or a bit of oil for the skillet

Instructions

Bringing these Red Bean and Rice Cakes to life is a straightforward process, promising a delicious outcome with minimal fuss.

1. Begin by cooking the rice. Combine the 1/2 cup of long-grain white rice and 1 cup of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice is cooking, prepare the cereal coating. Place the 1 cup of Fiber One cereal into a resealable food-storage plastic bag. Seal the bag securely, removing as much air as possible. Use a rolling pin or a meat mallet to crush the cereal into fine crumbs. Alternatively, you can achieve this by pulsing the cereal in a food processor. You’ll need about 2 tablespoons of this crushed cereal for the mixture and the remainder for coating.
3. In a large mixing bowl, add the 2 (15.5 ounce) cans of red beans (or kidney beans), which have been rinsed and drained. Use a potato masher or a fork to mash the beans until they are mostly broken down, with some texture remaining.
4. To the mashed beans, stir in the finely chopped onion, the finely chopped green bell pepper, the cooked rice, the beaten eggs (or egg whites), 2 tablespoons of the crushed cereal, the chili powder, cumin, and ground red pepper. Mix everything thoroughly until all ingredients are well combined.
5. Now it’s time to form the patties. Take about 1/4 cup of the bean mixture and shape it into 8 uniform patties, roughly 3/4 inch thick.
6. Place the remaining crushed cereal from the bag or food processor onto a plate or shallow dish. Coat each patty completely by gently pressing them into the cereal, ensuring an even layer on all sides.
7. Prepare your skillet for cooking. Spray a 10-inch skillet with cooking spray or add a tablespoon of oil, and heat it over medium heat.
8. Carefully place 4 patties into the heated skillet. Cook for about 10 minutes, turning once, until they are nicely browned on both sides.
9. Once browned, remove the cooked patties from the skillet. You can cover them loosely with foil to keep them warm while you cook the remaining patties.
10. Repeat step 8 and 9 with the remaining 4 patties.
11. Serve the Red Bean and Rice Cakes warm. They are excellent served on a bed of salad greens, if desired, and topped with a dollop of salsa.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a simple one. Here are a few thoughts to take your Red Bean and Rice Cakes to the next level:

• Bean Texture: For a smoother interior, you can mash the beans more thoroughly. If you prefer more bite, leave some beans whole.
• Flavor Boost: Feel free to add a clove of minced garlic to the onion and bell pepper mixture for an extra layer of flavor. A pinch of dried oregano or a dash of smoked paprika can also enhance the savory notes.
• Crispier Coating: For an even crispier exterior, you can briefly chill the formed and coated patties in the refrigerator for about 15-20 minutes before cooking. This helps the cereal coating adhere better and crisp up beautifully.
• Make Ahead: The bean mixture can be prepared a day in advance and stored, covered, in the refrigerator. Form and coat the patties just before cooking for the best texture.
• Cooking Evenness: If your skillet tends to have hot spots, rotating the patties more frequently can ensure even browning.

Serving & Storage Suggestions

These Red Bean and Rice Cakes are wonderfully versatile. They make a fantastic vegetarian main course, a hearty side dish, or even a satisfying appetizer.

• Serving: Present them hot off the skillet. The optional bed of crisp salad greens provides a refreshing contrast to the warm patties, while the salsa adds a vibrant burst of flavor. Other excellent accompaniments include a dollop of sour cream or plain Greek yogurt (if not vegan), avocado slices, or a drizzle of your favorite hot sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the patties in a single layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, or until heated through and slightly crisped. You can also reheat them gently in a skillet over medium-low heat. They are best enjoyed fresh, but reheating does a good job of reviving their texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218.4 kcal
Calories from Fat
Total Fat	1.7 g	2%
Saturated Fat	0.4 g	1%
Cholesterol	23.2 mg	7%
Sodium	152.3 mg	6%
Total Carbohydrate	43.3 g	14%
Dietary Fiber	11.6 g	46%
Sugars	1.4 g	5%
Protein	12.2 g	24%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

The beauty of this recipe lies in its adaptability.

• Bean Varieties: While red beans and kidney beans are classic choices, you could experiment with other varieties like pinto beans or black beans. Ensure they are rinsed and drained well.
• Spice Level: Adjust the amount of ground red pepper to suit your preference for heat. For a milder version, omit it entirely. For more heat, increase it or add a pinch of cayenne pepper.
• Vegetable Additions: Finely minced carrots or celery can be added along with the onion and bell pepper for extra nutrients and flavor.
• Gluten-Free: For a gluten-free option, ensure your Fiber One cereal is certified gluten-free, or substitute it with another gluten-free crushed cereal or even gluten-free breadcrumbs.
• Vegan Adaptation: To make these completely vegan, simply use 2 egg whites instead of whole eggs. The binding will still be sufficient.

FAQs

Q: Can I make these cakes without the cereal coating?
A: Yes, you can omit the cereal coating if you prefer. However, the cereal adds a delightful crispiness and helps the patties hold their shape during cooking.

Q: What if I don’t have a rolling pin to crush the cereal?
A: A sturdy glass or the bottom of a heavy pan can be used as a makeshift rolling pin within the sealed bag. Alternatively, a food processor is a very efficient tool for crushing the cereal to the desired consistency.

Q: Can I bake these instead of frying them?
A: While frying provides a nice crisp exterior, you can bake them. Arrange the coated patties on a lightly greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and heated through.

Q: Are these patties spicy?
A: The recipe includes 1/4 teaspoon of ground red pepper, which provides a mild warmth. You can adjust this amount to your personal spice preference.

Q: How can I make sure the patties don’t fall apart?
A: Ensure your beans are well-mashed, and all ingredients are thoroughly mixed. Chilling the formed patties before cooking can also help them maintain their structure.

Final Thoughts

These Red Bean and Rice Cakes are more than just a recipe; they are a delightful culinary journey, a reminder that delicious and satisfying meals can be crafted from the simplest of ingredients. They embody a comforting, rustic charm that appeals to both the palate and the soul. I encourage you to give them a try, to experience their humble yet profound deliciousness for yourself. Perhaps you’ll find your own cherished memories woven into the making and savoring of these wonderful patties. Share them with loved ones, and enjoy the simple joy they bring to any table.