Pinto Bean Cakes with Salsa
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 ...
Ingredients
- 11/2 tb salad oil
- 1sm onion; finely chopped
- 1/4c red bell pepper
- 1md fresh jalapeno chili
- 1/4c chopped fresh cilantro
- 1/2ts ground cumin
- 1/4ts pepper
- 1/3c yellow cornmeal
Directions
- 1
1 1/2 tb Salad oil 1 sm Onion
- 2
finely chopped 1/4 c Red bell pepper - (finely chopped) 2 Garlic cloves
- 3
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 Choppe
- 4
Stir often until onion is limp but not browned, about 5 minutes
- 5
In a bowl, coarsely mash beans with a potato masher until they stick together
- 6
Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well
- 7
Spread cornmeal on a sheet of waxed paper
- 8
When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake