Title: Pinto Bean Cakes with Salsa
Categories: Appetizer Vegetarian Bean Salsa
Yield: 4 Servings

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 Typed for you by Karen Mintzias

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