Pinto bean cakes with salsa
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Pinto bean cakes with salsa
  Cakes    Salsa    Appetizers    Vegetarian    Beans  
Last updated 6/12/2012 1:02:25 AM. Recipe ID 25989. Report a problem with this recipe.
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      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
  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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Recipe ID 25989 (Apr 03, 2005)

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