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Recipe Information

Recipe Created By: Lisa


1 can beans
1-2 cups short grained brown rice, cooked
to taste garlic powder (optional)
to taste onion powder (optional)
to taste red pepper flakes (optional)
crispy rice cereal, crushed


Put beans, rinsed and well drained, through a food mill with a similar amount of cooked short grained brown rice. Season the resulting "dough" to taste with garlic and onion powder, red pepper flakes, etc. Use whatever you like in your bean dip. Let set in the fridge for an hour or so to firm up.

Form the dough into bite-sized balls, about a heaping teaspoon each. Roll them in crushed rice crispy cereal to keep them from sticking together. Layer up to two deep in a covered container and refrigerate until needed. Eat cold, with or without unsweetened applesauce or pureed veggies, etc. as dips.

You can also flatten them into little "nuggets" and saute until crispy and golden in a little oil. These are also good either hot or cold, plain or dipped.



You can use any kind of canned beans that you like.

Verify the ingredients of the crispy rice cereal.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.