Charred Pinto Bean Skewers with Smoked Paprika Suya

Rinse pinto beans under cold water, place in a large pot, cover with water by 5cm, and bring to a boil over high heat. Reduce to a gentle simmer and cook 45-50 minutes until completely tender but not falling apart. Drain and spread on a baking sheet to cool completely, about 20 minutes.

Mince garlic and finely grate ginger. In a large bowl, combine cooled beans, egg, minced garlic, grated ginger, 1 tsp salt, and black pepper. Mash with a fork until roughly combined but still with some texture.

Divide bean mixture into 8 equal portions, about 60g each. Thread each portion onto a flat skewer, pressing firmly and shaping into a compact log about 10cm long. Refrigerate while preparing the suya coating.

In the same dry skillet over medium-low heat, toast smoked paprika, paprika, cumin, cayenne, ground ginger, and 0.5 tsp salt for 2 minutes, stirring continuously, until the spices bloom and become fragrant. Remove from heat.

Finely grind toasted almonds in a mortar or spice grinder. Combine ground almonds with the toasted spice blend. Zest and juice both lemons into the mixture, adding 1 tbsp sunflower oil. Stir until the coating holds together when pressed.

Brush each bean skewer lightly with remaining sunflower oil. Roll evenly in the suya spice blend, pressing firmly so it adheres. Place on a plate and let rest 5 minutes to set.

Heat a grill or grill pan over medium-high heat until smoking lightly. Place skewers on the grill, leaving 3cm between each. Cook 3-4 minutes per side, turning a quarter rotation each time for even char marks. Target internal temperature should reach 74C at the thickest point.

Remove skewers when deeply charred at the edges and heated through, about 12-14 minutes total. Let rest 2 minutes before serving.

Arrange skewers on a serving platter. Garnish with fresh parsley leaves and lemon half-wedges on the side. Serve immediately while still warm with extra suya blend for dusting, if desired.