1 1/2 tablespoons salad oil
1 small onion, finely chopped
1/4 cup red bell pepper, finely chopped
2 garlic cloves, minced
1 medium fresh jalapeno chili, seeded and finely chopped
2 15-oz cans pinto beans, drained and rinsed
1/8 teaspoon liquid smoke
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup yellow cornmeal
cooking spray (optional)
1 cup tomato-based salsa, homemade or purchased
Servings: 4
1. 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.
2. 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.
3. 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.
Servings: 4
1 small onion, finely chopped
1/4 cup red bell pepper, finely chopped
2 garlic cloves, minced
1 medium fresh jalapeno chili, seeded and finely chopped
2 15-oz cans pinto beans, drained and rinsed
1/8 teaspoon liquid smoke
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup yellow cornmeal
cooking spray (optional)
1 cup tomato-based salsa, homemade or purchased
Servings: 4
1. 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.
2. 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.
3. 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.
Servings: 4
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