1 1/2 tbsp. salad oil
1 sm. onion, finely chopped
1/4 c. finely chopped red bell pepper
2 garlic cloves, minced
1 med. size fresh jalapeno chili, seeded and chopped finely
2 cans pinto beans, drained and rinsed
1/8 tsp. liquid smoke
1/4 c. chopped fresh cilantro
1/2 tsp. ground cumin
1/4 tsp. pepper
1/3 c. yellow cornmeal

Saute onion, bell pepper, garlic and chili in about 1 1/2 teaspoons of oil until onion is limp. In a bowl coarsely mash beans with potato masher, they should stick together. Stir in onion mixture and seasonings, mix well.

Sprinkle cornmeal on wax paper, then divide bean mixture into 8 portions. Make cakes about 1/2 inch thick. Coat each cake with cornmeal. Put remaining oil in fry ing pan and heat. Brown cakes, turning only once. Serve with salsa, fresh is best. This is a very different side dish.