Recipe - Pinto Bean Cakes With Salsa

1 One half tablespoon Salad oil
1 small Onion; finely chopped
One fourth cup Red bell pepper
(finely chopped)
2 Garlic cloves; minced
1 md Fresh jalapeno chili
seeded & finely chopped
2 cn Pinto beans (15 ounce each)
drained & rinsed
1/8 teaspoon Liquid smoke
One fourth cup Chopped fresh cilantro
One half teaspoon Ground cumin
One fourth teaspoon Pepper
1/3 cup Yellow cornmeal
Cooking spray (optional)
1 cup Tomatobased salsa
homemade or purchased

In a 12 to 14inch 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 1/2inch thick
cake. Coat cakes with cornmeal. Return the frying pan to mediumhigh 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.