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Country-Time Soup Bean Fritters

Lord Honey, nothin' says country cookin' like a big ol' pot of soup beans--and a pone of cornbread--without a doubt, it's the official meal of Appalachia. Well what happens when ya combine all the ingredients of this country-time favorite into one dish--I'll tell y'all what--my "Country-Time Soup Bean Fritters" Try my Country Bling twist on this country-time staple, and y'all may just have a new country-time favorite. Do I need to say "country-time" one more time--cause I will if I have to.

Country-Time Soup Bean Fritters

Jason Smith, FNS

Serves 4


2-cups cooked brown pinto beans (soup beans)

½-cup all-purpose flour

¼-cup cornmeal

¼-cup chopped onion


½-tsp onion powder

Salt and Pepper to taste

Oil for frying

Dipping Sauce:

1-cup sour cream

½ -cup tomatoes w/green chilies

½-tsp ground cumin

Good pinch salt and pepper


· In a mixing bowl, place the beans and mash them up with a fork.

· Add the flour, cornmeal and onion; stir to combine.

·Add the egg, onion powder, salt and pepper; stir to combine.

· Place enough oil in a skillet to fry the patties, about ¼ inch deep; bring to frying temp.

· Using an ice cream scoop, place 3 patties in hot oil and fry until brown on both sides.

· To make the dipping sauce, place all the ingredients in a bowl and mix together.

Tip: This can also be made with black-eyed peas or corn.


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