Pinto bean cakes with salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Salad oil |
| 1 | small | Onion; finely chopped |
| ¼ | cup | Red bell pepper (finely chopped) |
| 2 | Garlic cloves; minced | |
| 1 | medium | Fresh jalapeno chili seeded & finely chopped |
| 2 | cans | Pinto beans (15 oz each) drained & rinsed |
| ⅛ | teaspoon | Liquid smoke |
| ¼ | cup | Chopped fresh cilantro |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Yellow cornmeal |
| Cooking spray (optional) | ||
| 1 | cup | Tomato-based salsa homemade or purchased |
Directions
In a 12- to 14-inch nonstick frying pan over medium heat, combine 1½ 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 ½-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.
Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol.
Sunset magazine, date unknown Typed for you by Karen Mintzias