Free Recipe Pinto Bean Cakes with Salsa
Recipe Type: Free Appetizer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Pinto Bean Cakes with Salsa Recipe
1 1/2 tb Salad oil
1/8 ts Liquid smoke
1 sm Onion; finely chopped
1/4 c Chopped fresh cilantro
1/4 c Red bell pepper
1/2 ts Ground cumin
– (finely chopped) 1/4
ts Pepper
2 Garlic cloves; minced
1/3 c Yellow cornmeal
1 md Fresh jalapeno chili
Cooking spray (optional)
– seeded & finely chopped 1
c Tomato-based salsa
2 cn Pinto beans (15 oz each)
– homemade or purchased
– drained & rinsed
Pinto Bean Cakes with Salsa Preparation
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
How Do You Cook Pinto Bean Cakes with Salsa?
If you know another way to cook Pinto Bean Cakes with Salsa please make a comment in the form below to help other free recipe users make the best of this free recipie.