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Bocoles de Frijol (Masa and Bean Cakes)

Name: BOCOLES DE FRIJOL (MASA AND BEAN CAKES)
Cuisine: Mexican
Ingredients: 1 1/2 cups masa harina; 1 cup refried beans; 1 cup warm water (plus more if needed); 1 teaspoon baking powder; 1/4 teaspoon salt; Vegetable oil for frying; Avocado and Cilantro for serving

April 14, 2024 1 min read

Bocoles are a cherished staple in Latin American cuisine. These masa and bean cakes not only celebrate tradition but also offer a delicious way to repurpose leftover or overcooked beans, turning kitchen leftovers into crispy, savory treats. They are crispy on the outside and deliciously tender and savory inside.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

BOCOLES DE FRIJOL (MASA AND BEAN CAKES)

Rated 5.0 stars by 1 users

Cuisine

Mexican

Bocoles are a cherished staple in Latin American cuisine. These masa and bean cakes are crispy on the outside and deliciously tender and savory inside.

Author:

Lisa Riznikove

Image of BOCOLES DE FRIJOL (MASA AND BEAN CAKES)

Ingredients

1 1/2 cups masa harina
1 cup refried beans
1 cup warm water (plus more if needed)
1 teaspoon baking powder
1/4 teaspoon salt
Vegetable oil for frying
Avocado and Cilantro for serving

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Directions

Mix Masa Dough: In a large mixing bowl, combine the masa harina, baking soda and salt. Gradually add the warm water, mixing with your hands until the dough comes together. It should be soft and pliable but not sticky. If it's too dry, add a little more water, a tablespoon at a time. *If you are using last night’s leftover masa simply rehydrate it by adding a small sprinkle of hot water (I splash it with my hand so that I don’t add too much) and the baking soda and then kneading it with your hands.
Combine Dough and Beans: Mix the mashed beans into the masa dough and until well combined.
Form Cakes: Take a small amount of the masa and bean mixture (about the size of a golf ball) and roll it into a ball. Then flatten it between your palms to form a thick disk or patty, about 1/2 inch thick. Repeat with the remaining dough.
Fry the Cakes: In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium heat until hot but not smoking. Carefully add the masa and bean cakes to the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
Serve the becoles de frijol hot, either as a side dish or as a main course accompanied by salsa, guacamole, sour cream, or any other toppings you like.

Recipe Note

Serve with Salsa Macha or Roasted Ancho, Tomato and Garlic Sauce

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

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