Eisenhower Strawberries...!

That's what my Dad used to call pinto beans...Eisenhower strawberries!

We ate a lot of beans when I was young, but I didn't mind. In fact, beans and cornbread is still one of my favorite meals! However, in a worse case scenario when you are being forced to eat them all of the time because of a shortage of other foods, I can see where someone might have to get really, really creative.

Now we have already covered "Pinto Bean Pie" like Grandma King used to make, so today I wanted to share this recipe for something a bit different. This is a side dish and if you like fried cornbread, you should love this! Just try it!

PINTO BEAN CAKES

1 1/2 tbsp. salad oil

1 sm. onion, finely chopped

1/4 c. finely chopped red bell pepper

2 garlic cloves, minced

1 med. size fresh jalapeno chili, seeded and chopped finely

2 cans pinto beans, drained and rinsed

1/8 tsp. liquid smoke

1/4 c. chopped fresh cilantro

1/2 tsp. ground cumin

1/4 tsp. pepper

1/3 c. yellow cornmeal

Saute onion, bell pepper, garlic and chili in about 1 1/2 teaspoons of oil until onion is limp. In a bowl coarsely mash beans with potato masher, they should stick together. Stir in onion mixture and seasonings, mix well.

Sprinkle cornmeal on wax paper, then divide bean mixture into 8 portions. Make cakes about 1/2 inch thick. Coat each cake with cornmeal. Put remaining oil in frying pan and heat. Brown cakes, turning only once.

Serve with salsa, fresh is best. This is a very different side dish.

Now, I know that this may sound a little off the wall, but remember that this is all about using your food storage in ways that your family won't get tired of. It's about getting the protein you need from your preps...it's about staying alive!

Now...let's get a fresh cup of coffee and sit on the patio, OK, my friend? Oh, just help yourself to the bean cakes there!