Pinto Bean Cakes with Salsa
| Yield: | 4 Servings |
| Categories: | Main Dishes, Appetizers, Vegetarian |
| 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 |
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