*  Exported from  MasterCook  *
 
                        PINTO BEAN CAKES WITH SALSA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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