Project Description

tropical bean butter smoothie

Recipe Ingredients:

  • 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

  • Kidney beans, drained and rinsed

  • 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

Instructions

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.