Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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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