PINTO BEAN CAKES WITH SALSA

Ingredients:

• 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

Preparation:

• 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.