This is a sponsored conversation written by me on behalf of BUSH’S Beans. The opinions and text of Pinto Bean croquettes are all mine.
This year for our 4th of July celebration I wanted to make a classic Spanish tapa or appetizer that is very popular throughout Latin America: Pinto Bean Croquettes. The most traditional version is based on a white sauce or Béchamel, but I do not like my croquettes so creamy, I prefer them with bits of beans. So today, I share my version for a creative and delicious appetizer.
For the holidays and family celebrations here in the USA, we always mix things from our Latin culture with our adoptive culture, it is entertaining to tell our guests the origins of individual dishes. To serve the bean croquettes: Alioli or garlic mayonnaise would be the classic choice, but as it is summer here, I serve them with a red, white and blueberry salsa. Fresh and delicious. Perfect for BBQs and celebrations on the 4th of July.
To make this Pinto Bean Croquettes, I used canned BUSH’S Beans. With more than 40 different varieties (including vegetarian, reduced-sodium and organic), I know that I will have at hand the perfect variety for every occasion. Here, I used BUSH’S Pinto Beans that are the most similar to the beans I grew up eating in Chile. The convenience of opening a can to use right away is second to none.
I have not cooked dry beans in the house for years. And the truth is I add them to many of our salads and dinners for their nutritional value and because we love them. I like to talk to my daughters about how US products, such as BUSH’S, a family-owned company with a presence for over 100 years at American tables, can be the base of our Latino dishes. With quality ingredients, I know my recipes will always be perfect. For this recipe, it is important to consider that the filling for the croquettes needs to be cold, before breading and frying them. I recommend doing the filling the day before.
You may also be interested in the recipe: Chilean Winter Bean Soup.
Pinto Bean Croquettes with Red, White and Blueberry Salsa
For 20 small or 12 large croquettes Ingredients:
- 1 onion, cut into small cubes
- 2 cans of BUSH’S Pinto Beans, drained
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 3 tablespoons flour
- 1 beaten egg
- 1 cup bread crumbs or breadcrumbs
- Oil and salt
- In a medium saucepan cook the onion over medium heat in 1 teaspoon of oil until translucent. About 5-8 minutes. Stir occasionally.
- Reduce the heat to a minimum. Add cumin and paprika. Stir.
- Add the beans and using a potato masher, crush the beans until they are pureed.
- In a bowl mix the Parmesan cheese with the flour. Stir and add to the beans. Cook everything for 3-5 minutes, until it separates from the sides of the pot.
- Place in a dish and refrigerate.
- Divide into equal portions with a scoop. Give them a croquette shape.
- Dip each in the beaten egg and roll on the bread.
- Heat 1″ of oil in a skillet over medium-high heat. Place the croquettes gently in the oil and cook 3 minutes per side.
- Serve warm or at room temperature.
This is a sponsored conversation written by me on behalf of Bush Brothers & Company. The opinions and text are all mine.