1. In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili.

2. Stir often until onion is limp but not browned, about 5 minutes.

3. In a bowl, coarsely mash beans with a potato masher until they stick together.

4. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.

5. Spread cornmeal on a sheet of waxed paper.

6. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake.

7. Coat cakes with cornmeal.

8. Return the frying pan to medium-high heat.

9. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once.

10. Coat pan with cooking oil spray if cakes start to stick.

11. Serve cakes with salsa to add to taste.