Bean Cakes

These bad boys came to me in a fit of inspiration. I’m not really sure why I thought to make them, but I did. And they were the perfect accompaniment to the Brown Rice Pilaf.

I based the idea on crab cakes. I have always liked the texture and idea behind them, just not the actual crab. And thought that this seemed the way to make them.

The only hitch: What kind of sauce would you serve them with? We discussed a tahini-based sauce. And a a balsamic-based variety. But maybe you have other ideas. Thoughts? Links?

The great thing about these bean cakes is their versatility. Any bean will do. We’ve tried black beans and white beans. Both were equally delicious. I’m also confident that black eyed peas, chick peas, and any other variety you have on hand would be fabulous as well.

These are The Hubster’s new favorite meal. And has asked that they always be on hand so that he can heat them up for a snack. Or lunch. Or both.


Bean Cakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 -10


  • 1 15-oz can beans (black, white, garbanzo, kidney, etc)
  • 1-2 tbs water
  • 1/2 cup onion diced
  • 1 clove garlic minced
  • 1/2 cup whole wheat bread crumbs
  • 1 tbs whole wheat flour
  • 1 tbs balsamic vinegar
  • salt and pepper to taste
  • 1-2 tbs oil


  1. Puree beans and water in blender until smooth. Start with 1 tbs water and then add another if bean puree isn't smooth enough.
  2. Move puree to bowl.
  3. Puree onions. Add to beans in bowl.
  4. Stir in garlic, bread crumbs, flour, and balsamic vinegar.
  5. Form into small patties.
  6. Heat oil in skillet over medium heat. Add bean cakes and cook 3-4 minutes on each side, or until browned.
  7. Serve hot!

Allergen Information

Nightshade free, dairy free, corn free, soy free, and egg free.
Looking to create change in your life?

Enter your name and email below to get access to my free library of e-books, worksheets, and resources to help you embrace change, inspire creativity, and feel a deep sense of satisfaction with your life.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. Oh, my goodness–these are good. I made a batch tonight thinking they’d be great throughout the week, even cold, out of the fridge. Except half of them didn’t make it to the fridge.

    I used black beans–next time I’m trying chick peas and maybe a little thyme.

    It’s going to be difficult not to eat all the rest tomorrow.

    1. sounds like our house! we have intentions of lots of leftovers and they are gone quickly. maybe a double batch is in order for the next go around.

      and thyme sounds like a great addition!

  2. The balsamic sounds really good and just the sort of new idea I was looking for for bean cakes. Going to use black eyed peas today for good luck in the new year. I will be making it gluten free and I think I will served them topped with a dab of guacamole or maybe some chopped tomato and onion with a tiny bit of oil and balsamic.

    P.S. I just glanced at your recipe list. WOW! Glad I found your site.

Leave a Reply