These easy, quite smoky bean muffins are creamy inside of, with a crispy crust (amplified by means of just a little cornmeal). A snappy avocado salsa on best supplies a recent counterpoint. Serve with bread, rice or some other grain when you’d like.
Storage: The bean muffins and salsa are highest when eaten recent, however you’ll be able to refrigerate them one at a time for as much as 2 days.
Substitutions: Don’t have pinto beans? >> Use black beans, kidney beans, or some other favourite legume.
Smoked paprika >> chili powder.
Cilantro >> parsley or mint.
Ingredients
Servings: 4 (makes 8 muffins)
Directions
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Step 1
Position a rack in the course of the oven and set a big, rimmed baking sheet on it. Preheat the oven to 200 levels.
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Step 2
Make the bean muffins: In a big bowl, use a potato masher or fork to mash in combination the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper till neatly mixed. Taste, and season with extra salt as wanted. If the mix isn’t conserving in combination neatly, upload the bean liquid, 1 tablespoon at a time, till it holds in combination however isn’t rainy.
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Step 3
Divide the mix into 8 equivalent parts (about 1/3 cup each and every). Wet your palms and form each and every portion right into a patty about 3 to 4 inches in diameter and 1/2-inch thick.
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Step 4
In a big skillet over medium-high warmth, warmth 2 tablespoons of the oil till it shimmers. Add 4 patties and cook dinner till a crisp, darkish golden brown crust paperwork, 2 to a few mins according to facet. Transfer to the baking sheet within the heat oven. Repeat with the remainder patties, the usage of the remainder 2 tablespoons of oil and heating it ahead of frying.
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Step 5
Make the salsa: In a medium bowl, gently toss in combination the avocado, tomato, onion, garlic, lime, cilantro and salt. Taste, and season with extra salt as wanted.
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Step 6
To serve, divide the patties amongst 4 plates and best each and every portion with about 1/3 cup salsa. Serve heat.