Sourdough Costa Rican Pinto Bean and Cilantro Savory Cakes

Name: Sourdough Costa Rican Pinto Bean and Cilantro Savory Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: ¾ cup (180 ml) active sourdough starter, bubbly and at room temperature, unfed or recently fed; 1½ cups (360 ml) cooked pinto beans, drained and roughly mashed (about three-quarters crushed, one-quarter left whole); ¾ cup (90 g) all-purpose flour; ½ cup (75 g) cornmeal (polenta); 1 medium (150 g) red onion, thinly sliced; 3 cloves (9 g) garlic, minced; ½ cup (12 g) fresh cilantro, finely chopped, loosely packed; 1 (50 g) large egg, at room temperature; ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ teaspoon (1 g) ground cumin; 2 tablespoons (30 ml) olive oil, divided (1 tablespoon for caramelizing onion, 1 tablespoon for cooking cakes); 1 tablespoon (15 ml) olive oil, for brushing finished cakes (optional)

From the MyKitchenBank Kitchen

These golden, crispy-edged savory cakes combine the tangy depth of active sourdough starter with creamy Costa Rican-style pinto beans, fresh cilantro, and caramelized red onion. The sourdough adds subtle fermented flavor and helps create a tender crumb with a satisfying crust. Perfect as a side dish, light lunch, or appetizer.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 6 savory cakes (about 3 inches/8 cm across)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

¾ cup (180 ml) active sourdough starter, bubbly and at room temperature, unfed or recently fed
1½ cups (360 ml) cooked pinto beans, drained and roughly mashed (about three-quarters crushed, one-quarter left whole)
¾ cup (90 g) all-purpose flour
½ cup (75 g) cornmeal (polenta)
1 medium (150 g) red onion, thinly sliced
3 cloves (9 g) garlic, minced
½ cup (12 g) fresh cilantro, finely chopped, loosely packed
1 (50 g) large egg, at room temperature
¾ teaspoon (4 g) fine sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
½ teaspoon (1 g) ground cumin
2 tablespoons (30 ml) olive oil, divided (1 tablespoon for caramelizing onion, 1 tablespoon for cooking cakes)
1 tablespoon (15 ml) olive oil, for brushing finished cakes (optional)

Equipment (6)

Medium mixing bowl
Small skillet (8–10 inches / 20–25 cm)
Slotted spoon or mashing fork
Measuring cups and spoons
Baking sheet or cast-iron skillet (10–12 inches / 25–30 cm)
Parchment paper or cooking spray

Steps

Before you start

Ensure your sourdough starter is active and bubbly (fed 4–8 hours prior)
Have all ingredients at room temperature
Preheat oven to 400°F (200°C)

1
Caramelize the onion
- Heat 1 tablespoon (15 ml) of olive oil in an 8–10-inch (20–25 cm) skillet over medium-low heat.
- Add the thinly sliced red onion and cook for 12–15 minutes, stirring occasionally, until deep golden, very soft, and slightly caramelized.
- Season lightly with a pinch of salt.
- Transfer to a small plate to cool for about 5 minutes.
+ Show details− Hide details
Ready when: Onion is deep golden brown and very soft, almost melting
Tip: Resist the urge to raise the heat; low heat prevents burning and draws out the natural sugars.
2
Mash the beans
- In a medium mixing bowl, combine the drained pinto beans with the cooled caramelized onion and minced garlic.
- Using a slotted spoon or mashing fork, break down the beans until about three-quarters are crushed and some whole pieces remain.
- The mixture should be chunky and rustic, not completely smooth.
+ Show details− Hide details
Ready when: Mixture is mostly crushed with some whole beans still visible
Tip: Leave some beans whole for texture; overmashing creates a dense, gluey cake.
3
Mix the batter
- Add the sourdough starter, egg, all-purpose flour, cornmeal, fresh cilantro, salt, black pepper, and cumin to the bean mixture.
- Stir gently with a fork or soft spatula until just combined.
- The batter should be thick and slightly wet, holding together but not stiff.
- It will resemble a loose bean purée.
+ Show details− Hide details
Ready when: All ingredients are evenly distributed; no dry flour streaks remain
Tip: Mix gently—overmixing develops gluten and makes the cakes tough rather than tender.
4
Prepare the baking vesselOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Lightly oil a 10–12-inch (25–30 cm) baking sheet or cast-iron skillet with the remaining 1 tablespoon (15 ml) of cooking olive oil, or line it with parchment paper and spray lightly with cooking spray.
+ Show details− Hide details
Tip: If using cast iron, oil it well so the cakes develop a crispy, golden bottom.
5
Form and place the cakes
- Using a ¼-cup (60 ml) ice cream scoop or spoon, portion the batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- You should have 6 portions.
- Gently flatten each to about ¾ inch (2 cm) thick with the back of an oiled spoon or your fingertips, creating roughly 3-inch (8 cm) round cakes.
- They will have a slightly uneven, rustic surface.
+ Show details− Hide details
Ready when: Cakes are formed and flattened to an even thickness
Tip: Keep the cakes ¾ inch thick so they stay tender inside while the edges crisp; thicker ones may dry out before browning.
6
Bake until goldenOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven and bake for 20–25 minutes, until the edges and bottom are deep golden brown and the tops are set and lightly golden.
- If using cast iron, the bottom should be notably crispy and darker.
- The cakes should feel firm when gently pressed and not jiggle.
+ Show details− Hide details
Ready when: Edges are deep golden to brown; top is set and light golden; bottom is crispy
Tip: Start checking at 20 minutes; oven temperatures vary, and you want the edges caramelized but the inside still moist.
7
Rest and finish
- Remove the cakes from the oven and let them rest on the baking sheet for 5 minutes.
- This allows the structure to firm up without the cakes hardening.
- If desired, brush the warm cakes lightly with the optional 1 tablespoon (15 ml) of olive oil for extra richness and shine.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Cakes are set but still warm and tender
Tip: Don't skip the rest; it prevents the cakes from falling apart when you move them.

Good to know

Tips

Active sourdough starter is essential for flavor and lift; use starter that is bubbly and recently fed. If your starter is sluggish, let the batter rest at room temperature for 15–20 minutes before baking to allow gentle rising.
For extra crispness, use a preheated cast-iron skillet instead of a baking sheet and brush the bottom of each cake lightly with oil.
Serve with a simple lime crema (sour cream or crema mixed with lime juice and salt), avocado slices, or a squeeze of lime juice.
These cakes are excellent alongside rice and beans, in a grain bowl, or as a handheld snack for meals or gatherings.

Make ahead

Batter can be mixed up to 4 hours ahead, covered, and refrigerated. Bring to room temperature (about 15 minutes) before forming and baking. Unbaked cakes can also be formed and refrigerated on a parchment-lined baking sheet for up to 2 hours; add 3–4 minutes to baking time if baking from cold.

Storage & reheating

Store at room temperature on a wire rack for up to 2 days, covered loosely with paper towels (not plastic, which traps steam and softens them). Refrigerate in an airtight container for up to 5 days. Freeze unbaked cakes on a baking sheet, then transfer to a freezer bag for up to 3 months; bake directly from frozen, adding 5–7 minutes to baking time. Reheat room-temperature cakes in a 350°F (175°C) oven for 8–10 minutes until warmed through and edges re-crispen. Do not microwave, as it will make them soft and rubbery.

Substitutions

fresh cilantro → fresh parsley, fresh epazote, or a combination of both. Parsley is milder; epazote adds more earthiness and is traditional in Central American bean dishes. Use the same amount.
cooked pinto beans → black beans or red kidney beans. Black beans create a darker cake with slightly deeper flavor; kidney beans are firmer and less creamy. Use the same volume.
cornmeal (polenta) → polenta or finely ground corn flour, or substitute up to ¼ cup of the all-purpose flour for extra cornmeal. This adds more corn flavor and crispness. Reduce if you prefer a softer crumb.
ground cumin → ground coriander or a mix of cumin and smoked paprika (½ teaspoon each). Coriander is more floral; paprika adds smokiness. Adjust to taste.