Pinto Bean Cakes with Salsa

Directions

In a 12 to 14-inch nonstick frying pan over medium heat, combine 1½ 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 ½-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.