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Pinto Bean Cakes With Salsa

Healthycooking's picture
Ingredients
  Vegetable oil 23 Milliliter (1 1/2 Tablespoon)
  Onion 1 Small, finely chopped
  Finely chopped red bell pepper 38 Gram (1/4 Cup)
  Garlic 2 Clove (10 gm), minced / pressed
  Fresh jalapeno 1 Medium, seeded and finely chopped
  Canned pinto beans 30 Ounce, drained, rinsed (2 Cans, 15 Ounce Or 425 Gram Each)
  Liquid smoke 1⁄8 Teaspoon
  Chopped cilantro 10 Gram (1/4 Cup)
  Ground cumin 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Yellow cornmeal 45 Gram (1/4 Cup)
  Vegetable cooking oil spray 1
  Salsa 240 Milliliter (Purchased / Homemade, 1 Cup)
Directions

1. Heat 1 1/2 teaspoons of the oil in a wide nonstick frying pan over medium heat. Add onion, bell pepper, garlic, and chile; cook, stirring often, until onion is soft but not browned (about 5 minutes). Meanwhile, place beans in a large bowl and mash coarsely with a potato masher (mashed beans should stick together). Stir in onion mixture; then add liquid smoke, cilantro, cumin, and pepper. Mix well. If necessary, refrigerate until cool.
2. Spread cornmeal on a sheet of wax paper. Divide bean mixture into 8 equal portions; shape each into a 1/2-inch-thick (1-cm-thick) cake. Coat cakes with cornmeal.
3. In pan used to cook onion, heat remaining 1 tablespoon (15 ml) oil over medium-high heat. Add bean cakes and cook, turning once, until golden brown on both sides (8 to 10 minutes); if necessary, spray pan with cooking spray to prevent sticking.

Recipe Summary

Method: 
Boiled
Ingredient: 
Bean

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