Pinto Bean Cakes With Salsa Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol.

Things You'll Need

  • 1 1/2tb Salad oil
  • 1sm Onion; finely chopped
  • 1/4c Red bell pepper
  • - (finely chopped)
  • 2 Garlic cloves; minced
  • 1md Fresh jalapeno chili
  • - seeded & finely chopped
  • 2cn Pinto beans (15 oz each)
  • - drained & rinsed
  • 1/8ts Liquid smoke
  • 1/4c Chopped fresh cilantro
  • 1/2ts Ground cumin
  • 1/4ts Pepper
  • 1/3c Yellow cornmeal
  • Cooking spray (optional)
  • 1c Tomato-based salsa
  • - homemade or purchased

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