Instructions: 1. Heat 1 1/2 teaspoons of the oil in a wide nonstick frying pan over medium heat. Add onion, bell pepper, garlic, and chile; cook, stirring often, until onion is soft but not browned (about 5 minutes). Meanwhile, place beans in a large bowl and mash coarsely with a potato masher. Stir in onion mixture, cilantro, cumin, and pepper. Mix well. If necessary, refrigerate until cool.

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

3. In pan used to cook onions, heat remaining 1 tablespoon oil over medium-high heat. Add bean cakes and cook, turning once, until golden brown on both sides (8-10 minutes); If necessary, spray with cooking spray to prevent sticking. Serve with salsa to taste.

Makes 4 servings, 2 cakes each.

NOTES : Serve a favorite salsa with these cumin-seasoned bean cakes.

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