You are here

Pinto Bean Cakes With Salsa

Healthycooking's picture
  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)

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


Rate It

Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 298

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4463.6 mg186%

Total Carbohydrates 202 g67.5%

Dietary Fiber 48.8 g195.2%

Sugars 30.8 g

Protein 45 g89.2%

Vitamin A 62.2% Vitamin C 144.3%

Calcium 59.3% Iron 53.8%

*Based on a 2000 Calorie diet

Pinto Bean Cakes With Salsa Recipe