Pinto bean cakes with salsa Recipe

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Pinto bean cakes with salsa

Artist:	_	Yield:	4
Categories:	Appetizers, Cakes, Central American, Desserts, Entrees, Mexican, North American, Pastry, South American, Vegetables	Rating:	0
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Ingredients:

1 1/2	tbsp	Salad oil
1	small	Onion, finely chopped
1/4	cup	Red bell pepper
		- (finely chopped)
2		Garlic cloves, minced
1	med	Fresh jalapeno chili
		- seeded & finely chopped
2	can	Pinto beans (15 oz each)
		- drained & rinsed
1/8	tsp	Liquid smoke
1/4	cup	Chopped fresh cilantro
1/2	tsp	Ground cumin
1/4	tsp	Pepper
1/3	cup	Yellow cornmeal
		Cooking spray (optional)
1	cup	Tomato-based salsa
		- homemade or purchased

Procedures:

1	In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 ?teaspoons of the oil with the onion, bell pepper, garlic and chili.
2	Stir often until onion is limp but not browned, about 5 minutes.
3	In a bowl, coarsely mash beans with a potato masher until they stick together.
4	Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.
5	Spread cornmeal on a sheet of waxed paper.
6	When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a ?inch thick cake.
7	Coat cakes with cornmeal.
8	Return the frying pan to medium-high heat.
9	Add remaining 1 tablespoon oil.
10	When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once.
11	Coat pan with cooking oil spray if cakes start to stick.
12	Serve cakes with salsa to add to taste.