Pinto Bean & Sweet Potato Puppy Bites

Drain and rinse the pinto beans thoroughly under cold water. Pat dry with a clean kitchen towel.

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

Prick the sweet potato all over with a fork and place directly on the oven rack. Roast for 45-50 minutes until completely soft and tender when squeezed — a skewer should slide through with no resistance.

Remove from oven and let cool for 10 minutes until safe to handle. Cut in half, scoop out the flesh, and mash until smooth.

In a large bowl, mash the pinto beans with a fork or potato masher until mostly smooth with some texture remaining.

Add the sweet potato mash to the beans and stir vigorously until fully combined.

Crack the egg into the mixture and mix until evenly incorporated.

Add the banana, rolled oats, salt, and sunflower oil. Stir until a thick, workable dough forms.

Using a spoon or your hands, form the mixture into 24 small balls (about 1 tablespoon each) and place on the prepared tray, spacing 2 inches apart.

Flatten each ball slightly into a disc shape about ½-inch thick.

Bake at 180°C (350°F) for 25-30 minutes, flipping halfway through, until the edges are golden-brown and firm to the touch.

Remove from oven and let cool completely on the tray for 5 minutes before handling.

Transfer to a wire rack to cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days.