How To make Pinto Bean Cakes with Salsa
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.
How To make Pinto Bean Cakes with Salsa's Videos
Black Bean Cakes with FL Tomatoes
Chef Justin Timineri from Fresh From Florida teaches Chad how to turn black beans and Florida tomatoes into a culinary treat.
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----------- RECIPE ------------
Black Bean Cakes with Florida Tomatoes and Spicy Yogurt Sauce
Yield 4 to 6 Servings
Ingredients
2 15-ounce cans low sodium black beans, drained and rinsed
2 Large Florida tomatoes, seeded and chopped
1/2 cup Florida bell pepper, chopped (any color will do)
1/4 cup chopped fresh cilantro
1/2 cup green onion or scallion, chopped
2 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup all purpose unbleached flour plus more as needed
Canola oil or vegetable oil for cooking
Kosher salt and fresh ground pepper to taste
Preparation
In a medium sized mixing bowl, add all ingredients except oil. Mix until well combined. Completely mash about 1/3 of the mixture, then re mix to completely combine. Adjust seasoning with kosher salt and fresh ground pepper. If the mixture is thin, then slowly add more flour 1 tablespoon at a time until it's thick enough to for a ball and stay that way.
Place a large sauté pan over medium high heat. When the pan is up to temperature add about 4 tablespoons of oil. Portion out golf ball sized patties and carefully place them in the hot oiled sauté pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain hot bean cakes on a paper towel. Continue cooking until all bean cake batter is done. Keep cakes warm in a 250 degree oven until ready to serve.
Spicy Yogurt Sauce
Yield 4 to 6 Servings
Ingredients
2 cups plain low-fat yogurt
1 lime, juiced
1 tablespoon dried cumin
1/4 cup cilantro, chopped fine
1 teaspoon chili powder
Kosher salt and fresh ground pepper to taste
Preparation
In a small sized mixing bowl, combine all ingredients and mix well. Taste and adjust seasoning with kosher salt and fresh ground pepper. Keep chilled. Serve with bean cakes.
Florida Tomato-cilantro Relish
Yield 8 servings
Ingredients
4 tablespoons olive oil
3/4 pound Florida tomatoes, seeded and roughly chopped
6 large garlic cloves, minced
1/4 cup fresh Florida cilantro, chopped
1 tablespoon rice wine vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
Preparation:
Combine all ingredients and let marinate for 10 minutes.
For more great Florida recipes visit:
Pinto Bean & Veggie Green Enchilada Bake | Minimalist Baker Recipes
Saucy, satisfying enchilada casserole with green enchilada sauce, veggies, and pinto beans. A hearty, quick, nourishing entrée that’s vegan, gluten-free, and easy to prepare. Just 10 ingredients required!
Full Recipe:
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Pinto Bean Cakes Salsa - Kitchen Cat
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★ Kitchen Cat ★ Pinto Bean Cakes Salsa Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/3 c : Yellow Cornmeal
2 : Garlic; Minced
1 sm : Onion; Finely Chopped
1/4 c : Fresh Cilantro; Chopped
1/4 c : Red Bell Pepper
1 c : Tomato-based Salsa
1 1/2 tb : Salad Oil
1 md : Fresh Jalapeno Chili
1/2 ts : Ground Cumin
1/4 ts : Pepper
2 cn : Pinto Beans (15 oz Each)
Cooking Spray (Optional)
1/8 ts : Liquid Smoke
How to make black bean cakes
Beans are an incredible source of fiber and iron, and their soft texture is perfect for forming little cake-like patties. Chef and author Catherine McCord shares a recipe for black bean cakes that is sure to please vegetarians and meat lovers alike!
Food Storage: Pinto Bean Applesauce Cake
Preppers more ways to use your food storage beans.
Pinto Bean Spice Cake
½ cup reconstituted shortening powder
1 cup sugar
5 tblsp dried whole egg powder reconstituted with 5 tblsp water
1 cup reconstituted refried beans
2 cups whole wheat flour
¼ tsp salt
1 tsp baking powder
½ tsp soda
1 tsp cinnamon
½ tsp cloves
½ cup reconstituted apple sauce or chopped dehydrated apples
(Optional)
½ cup raisins or other reconstituted fruit)
½ cup nuts
Cream shortening, sugar and eggs together. Mix beans in with the creamed mixture. Sift dry ingredients into mixture, add fruit and nuts and mix well. Pour batter into greased loaf pan and bake 40 to 45 minutes at 350.
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