Spicy Bean Pancakes With Tomato- Pepper Puree Ii

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1/2 cup canned navy or pinto beans, rinsed and drained

2 eggs, lightly beaten

1/3 cup all-purpose flour

1/3 cup yellow cornmeal

1 teaspoon baking powder

1/2 cup low-fat buttermilk

1/2 cup shredded low-fat extra-sharp cheddar cheese

1/2 small jalapeno pepper, seeded and minced (wear plastic gloves when handling)

1 teaspoon olive oil


1 1/2 cups tomato puree

1 red bell pepper, chopped

2 tablespoons lime juice

1 tablespoon finely chopped garlic

1 tablespoon chopped fresh cilantro or parsley

1 teaspoon honey

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

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