| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Appetizers, Vegetarian | 4 | Servings |
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 |
INSTRUCTIONS
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.
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