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5 from 1 vote

Pinto Bean Meatballs

This is one of our 4 bean appetizers! These are MEATLESS "meatballs" with a zing. They can be served either with a Mexican Salsa or a Barbecue Sauce. Author: Denise Browning Recipe type: Appetizer -- PINTO BEAN "MEATBALLS" Serves: 26
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 can BUSH's Cocina Latina Frijoles Charros Machacados (15.5 ounces)
  • 1 cup panko breadcrumbs
  • 2 teaspoons chopped fresh cilantro or parsley plus more for garnishing
  • salta and ground pepper to taste
  • 1 large egg beaten
  • nonstick cooking spray or olive oil
  • cup store-bought mild Mexican salsa puréed and warmed, or your favorite store-bought barbecue sauce


  • In medium bowl, stir together mashed beans, breadcrumbs, cilantro or parsley, salt, and pepper. Taste and adjust seasonings if necessary. Stir in the beaten egg until obtaining a homogeneous mixture. Let mixture rest for about 5-10 minutes to thicken. Using a Tablespoon as measurement, form about 26 "meatballs."
  • Heat a large nonstick skillet over medium heat; then, spray skillet with nonstick spray or pour enough olive oil to lightly coat skillet and pan-fry "meatballs." Transfer meatballs to skillet and let them cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides and warmed through. Preferably, cook meatballs in batches to avoid overcrowding pan.
  • Serve Pinto Bean "Meatballs" with warm Mexican salsa or barbecue sauce, garnished with chopped cilantro or parsley on top.

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