*  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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