| 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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