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.
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.
Sunset magazine, date unknown
Yields
4