Bean Croquettes

Haricots en Croquettes

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Beans
  • A Teaspoonful of Vinegar
  • A Tablespoonful of Butter
  • Salt and Cayenne to Taste


Any remains of left-over beans may be nicely utilized in this way. Mash the Beans well by pressing through a colander. Then add salt and pepper to taste, a teaspoonful of vinegar, and a tablespoonful of melted butter. Form into small Boulettes, or Balls, and dip in a raw egg, well beaten, and then roll in the bread crumbs. Fry in boiling fat, and serve hot.