Black Bean Croquettes (Croquetas de Frijoles Negros)
Croquettes are a staple from my childhood. Growing up, my mom would visit our neighborhood bakery every Saturday to buy us Cuban breakfast! Ham croquettes, Cuban bread, guava pastries — all our faves! We looked forward to it every week! If you don’t know what croquettes are, they are crispy fried logs made with pretty much any delicious filling.
On this blog, I’ve made croquettes filled with ground ham, ground chicken and even pizza. For this croquette recipe, I really wanted to make croquetas with black beans. I gotta tell you, these turned out WAY better than I expected!
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Hope you make them and LOVE them!
Black Bean Croquettes (Croquetas de Frijoles Negros)
Crispy on the outside, creamy and flavorful on the inside, these black bean croquettes are made with seasoned black beans, garlic, onions, and spices. Fry, bake, or air fry them!
Ingredients
- 2 cans, 15 ounces each low-sodium black beans, drained and rinsed
- 2 tablespoons finely chopped onions
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 large eggs, divided
- 1 cup plain breadcrumbs, divided
- 1/4 cup neutral oil for shallow frying, or more as needed
Instructions
Make the black bean croquettes
- Prepare the filling. In a food processor, combine the black beans, onions, garlic, cumin, oregano, smoked paprika, 1 egg, 1/4 cup breadcrumbs, salt, and pepper. Pulse until combined, leaving some texture.
- Chill the mixture. Transfer the filling to a bowl and refrigerate for 15-20 minutes to help it firm up.
- Shape the croquettes. Remove the mixture from the refrigerator. Using your hands, shape the mixture into small logs. If the mixture feels too wet or sticky, add a little more breadcrumbs until it holds its shape.
- Bread the croquettes. Beat the remaining egg in a shallow bowl. Place the remaining 3/4 cup breadcrumbs in another bowl. Dip each croquette into the beaten egg, then coat evenly with breadcrumbs.
Option 1: Fry on the stove
- Heat about 1/4 cup neutral oil in a skillet over medium heat, adding more if needed. Working in batches, fry the croquettes for approximately 3 to 4 minutes per batch, turning occasionally, until golden brown and crispy on all sides. Transfer to a paper towel-lined plate to drain.
Option 2: Bake in the oven
- Preheat the oven to 425°F. Arrange the croquettes on a parchment-lined baking sheet and lightly spray with cooking oil. Bake for approximately 20-25 minutes, flipping halfway through, until golden brown and crispy.
Option 3: Air fry
- Preheat the air fryer to 400°F. Lightly spray the croquettes with cooking oil and arrange them in a single layer in the basket. Air fry for approximately 12-15 minutes, turning halfway through, until golden brown and crispy.
Notes
Texture: The filling should be moist but firm enough to shape. Add breadcrumbs 1 tablespoon at a time if necessary.
Breadcrumbs: Plain breadcrumbs work best, but you can substitute seasoned breadcrumbs for additional flavor.
Chilling: If the croquettes feel too soft after breading, refrigerate them for another 15 to 20 minutes before cooking.
Cooking: Since the filling contains raw egg, cook the croquettes until the centers reach 160°F.
Serving: Serve with cilantro garlic sauce, lime wedges, or your favorite dipping sauce.
Serving: 1croquette, Calories: 56kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 19mg, Sodium: 47mg, Potassium: 23mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 53IU, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 0.4mg
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