• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pinto Bean Cakes with Salsa

  • Recipe Submitted by on

Category: Appetizers, Main Dish, Vegetarian

 Ingredients List

  • 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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