Refried beans appear in most tropical and semitropical countries where legumes are common cash and food crops. I am amused by a California chef’s claim that he invented the bean cake, when old recipes are legion in the South.
The following recipe is from Richard Perry, who worked in Charleston as a chef for many years.
Mix together all of the ingredients except the flour and oil, mashing the beans with a fork or by hand. Form into patties, coat with flour, and fry over medium-high heat in a small amount of oil or clarified butter until browned, about 1½ to 2 minutes on each side.
I prefer to serve these cakes with roasted red pepper puree or a sun-dried tomato mayonnaise. Richard notes that you may add shrimp, country sausage (cooked, drained, and crumbled), bacon, diced meat, or vegetables to the mixture to add flavor and texture.
© 1992 All rights reserved. Published by UNC Press.