Pinto Bean Cakes With Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: 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 & finely chopped,
2 can: Pinto beans, (15 oz each) drained & rinsed
1/8 tsp: Liquid smoke,
1/4 cup: Chopped fresh cilantro,
1/2 tsp: Ground cumin,
1/4 tsp: Pepper,
1/3 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 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.
Source from luhu.jp
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.
Source from luhu.jp