Smoky Pinto Bean Fritters with Spiced Tomato Dip

Drain and rinse the pinto beans, then pat dry with a clean kitchen towel. Mash thoroughly with a fork or potato masher until no whole beans remain — you want a coarse, slightly chunky texture.

Finely dice the half onion and mince the 3 garlic cloves. Fold them into the mashed beans along with the egg, breadcrumbs, smoked paprika, cayenne, cumin, salt, and black pepper.

Chop the parsley and cilantro, then fold into the mixture. Let the mixture rest for 10 minutes so the breadcrumbs absorb excess moisture.

Form the mixture into 12 equal patties, about 2 inches wide and half an inch thick. Place on a lined plate.

Core and roughly chop the 4 tomatoes. Dice the small onion and mince the 2 garlic cloves for the dip.

Heat 2 tablespoons of sunflower oil in a saucepan over medium heat. Add the onion and cook for 4-5 minutes until softened and translucent.

Add the garlic, cayenne, smoked paprika, and cumin. Stir for 30 seconds until fragrant.

Add the chopped tomatoes and tomato sauce. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down completely.

Stir in the white vinegar and salt. Use an immersion blender to puree until smooth. Keep warm over low heat.

Pour sunflower oil into a heavy skillet or frying pan to a depth of half an inch. Heat over medium-high heat until the oil shimmers and a small breadcrumb sizzles immediately upon contact.

Working in batches of 4-5, carefully place the fritter patties into the hot oil. Fry for 3-4 minutes per side until deep golden-brown and crispy at the edges. Adjust heat if the fritters brown too quickly.

Transfer finished fritters to a wire rack or paper towel-lined plate. Season lightly with a pinch of salt while still hot.

Arrange the smoky bean fritters on a platter. Drizzle the spiced tomato dip around and over the fritters, or serve it in a small bowl on the side for dipping. Serve immediately while hot and crispy.