These easy, barely smoky bean muffins are creamy inside, with a crispy crust (amplified by a bit of cornmeal). A fast avocado salsa on prime offers a recent counterpoint. Serve with bread, rice or one other grain in the event you’d like.
Storage: The bean muffins and salsa are greatest when eaten recent, however you may refrigerate them individually for as much as 2 days.
Substitutions: Don’t have pinto beans? >> Use black beans, kidney beans, or every other favourite legume.
Smoked paprika >> chili powder.
Cilantro >> parsley or mint.
Components
Servings: 4 (makes 8 muffins)
Instructions
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Step 1
Place 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 collectively the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper till effectively mixed. Style, and season with extra salt as wanted. If the combination isn’t holding collectively effectively, add the bean liquid, 1 tablespoon at a time, till it holds collectively however isn’t moist.
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Step 3
Divide the combination into 8 equal parts (about 1/3 cup every). Moist your fingers and form 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 prepare dinner till a crisp, darkish golden brown crust varieties, 2 to three minutes per aspect. Switch to the baking sheet within the heat oven. Repeat with the remaining patties, utilizing the remaining 2 tablespoons of oil and heating it earlier than frying.
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Step 5
Make the salsa: In a medium bowl, gently toss collectively the avocado, tomato, onion, garlic, lime, cilantro and salt. Style, and season with extra salt as wanted.
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Step 6
To serve, divide the patties amongst 4 plates and prime every portion with about 1/3 cup salsa. Serve heat.
