PINTO BEAN CAKES WITH SALSA
- 1 1/2 tb Salad oil
- 1 sm Onion -- finely chopped
- 1/4 c Red bell pepper
- - (finely chopped)
- 2 Garlic cloves -- minced
- 1 md Fresh jalapeno chili
- - seeded & finely chopped
- 2 cn Pinto beans (15 oz each)
- - drained & rinsed
- 1/8 ts Liquid smoke
- 1/4 c Chopped fresh cilantro
- 1/2 ts Ground cumin
- 1/4 ts Pepper
- 1/3 c Yellow cornmeal
- Cooking spray (optional)
- 1 c Tomato-based salsa
- - homemade or purchased
- In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili.
- Stir often until onion is limp but not browned, about 5 minutes.
- In a bowl, coarsely mash beans with a potato masher until they stick together.
- Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.
- Spread cornmeal on a sheet of waxed paper.
- When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake.
- Coat cakes with cornmeal.
- Return the frying pan to medium-high heat.
- Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes, turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste.
This page is made by Pascal Meijer