Rustic Smoked Pinto Bean Fritters with Fresh Dill

Pick through 1 cup dried pinto beans, discarding any stones or debris. Rinse well under cold water.

Submerge beans in cold water by 2 inches. Soak 8 hours or overnight at room temperature. Drain and rinse well.

Place soaked beans in a heavy pot. Add cold water to cover by 2 inches. Bring to a vigorous boil over high heat, then reduce to a steady simmer. Cook 60-90 minutes until beans are completely tender and no firmness remains at the center. Drain thoroughly and let cool 10 minutes.

While beans cool, dice the yellow onion finely. Mince the garlic cloves to a fine paste.

In a 10-inch skillet, heat 2 tablespoons sunflower oil over medium heat until it shimmers and flows easily across the pan, about 30 seconds.

Add the diced yellow onion to the hot oil. Cook 4-5 minutes, stirring occasionally, until the onion turns translucent and the edges begin to take on light golden color.

Add the minced garlic to the skillet. Cook 1 minute, stirring constantly, until fragrant. Remove from heat immediately to prevent browning. Let cool 5 minutes.

Transfer the cooked beans to a large bowl. Add the sautéed onion and garlic (with any remaining oil in the pan). Mash with a potato ricer or sturdy fork, working until about 80% smooth with some whole bean pieces remaining for texture.

Fold in the breadcrumbs, egg, smoked paprika, salt, and black pepper. Mix thoroughly until everything is evenly distributed.

Let the mixture rest 15-20 minutes at room temperature. The breadcrumbs will absorb moisture, yielding a firmer dough that holds shape during cooking.

Heat 4 tablespoons sunflower oil in the skillet over medium-high heat until the oil shimmers and flows rapidly across the surface, about 1 minute.

Using a 1/4 cup measure, scoop bean mixture and drop onto a clean work surface. With damp hands, press gently into patties about 3 inches wide and 3/4 inch thick.

Carefully place 3-4 patties in the hot oil, spaced to avoid crowding. Cook 3-4 minutes until the bottom side is deeply golden brown and a firm crust has formed.

Flip each patty carefully. Cook another 3-4 minutes until the second side matches the golden brown crust. Internal temperature should reach 71C at the center. Transfer to a paper towel-lined plate.

Add remaining sunflower oil to the skillet and repeat with the rest of the bean mixture, adjusting heat down to medium if the oil begins to smoke.

Arrange the fritters on a rustic wooden board or warm plate. Scatter the chopped fresh dill generously over the top. Serve immediately while the crust is at its crispiest.