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.