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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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I just want to thank you for using recipes that I grew up on, like the bean fritters. So many folks nowadays don’t understand that good country cooking came from necessity and not wanting to waste. My granny raised me not to waste anything and when I take these recipes to school my high schoolers just rave over things you can make from little of nothing. Thanks for making that style of cooking “cool”. God Bless.

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