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Pinto Bean Cakes With Salsa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINTO BEAN CAKES WITH SALSA
 Categories: Main dish, Appetizers, Vegetarian
      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.
 
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