Bean Cakes with Salsa

4           teaspoons vegetable oil
3/4        cup finely chopped onion (1 small)
1/4        cup finely chopped red bell pepper
2           cloves garlic, minced
1           jalapeno chile, seeded and finely chopped
2           cans (15 oz. each) pink or kidney beans, drained and rinsed
1/8        teaspoon liquid smoke
1/4        cup chopped cilantro
1/2        teaspoon ground cumin
1/4        teaspoon black pepper
1/3        cup yellow cornmeal
Vegetable cooking spray (optional)
1/2 –1   cup salsa

In a large non-stick skillet heat 1 teaspoon of the oil over medium heat. Add onion, bell pepper, garlic and chile. Cook, stirring often until soft, about 5 minutes.

Place beans in a large bowl and mash coarsely with a fork or potato masher. Stir in onion mixture, liquid smoke, cilantro, cumin and pepper; mix well. If mixture is too soft to shape, refrigerate briefly.

Spread cornmeal on a sheet of wax paper. Divide bean mixture into 8 portions. Shape each into a 1/2-inch-thick cake. Coat with cornmeal.

Heat remaining 3 teaspoons oil in skillet over medium-high heat. Add bean cakes and cook, turning once, until golden brown on both sides (8-10 minutes total); if necessary, spray pan with cooking spray to prevent sticking. Serve with salsa. Makes 8 cakes. Serves 4.

Nutritional Information per Serving:
Calories 300, Protein 15 g, Carbohydrates 49 g, Fat 6 g, Calories from fat 17%, Cholesterol 0 g, Fiber 12 g, Folate 212 mcg, Sodium 815 mg