Smoky Pinto Bean and Sausage Bites

Dice the yellow onion into small pieces. Mince the garlic cloves. Remove the sausage from its casings and break into rough pieces. Drain and rinse the pinto beans. Beat the egg in a small bowl. Chop the parsley finely.

Place a large skillet over medium heat. Add 1 tbsp of the olive oil and let it shimmer.

Add the diced onion and cook, stirring with a wooden spoon, for 4-5 minutes until softened and translucent.

Add the minced garlic and cook 1 minute more, until fragrant but not browned.

Add the crumbled sausage, breaking it apart with the spoon. Cook 5-6 minutes, until the sausage is browned and cooked through with no pink remaining.

Stir in the smoked paprika, salt, and black pepper. Cook 30 seconds, stirring constantly, to bloom the spices.

Add the drained pinto beans and roughly mash them into the sausage mixture with a fork, leaving some beans whole for texture. Cook 2-3 minutes, stirring occasionally, until heated through and slightly thickened.

Remove the pan from the heat. Squeeze the lemon juice over the mixture and stir to combine. Taste and adjust seasoning if needed. Let cool for 10 minutes.

Once the mixture has cooled slightly (it should still be warm enough to handle), add the beaten egg, breadcrumbs, and chopped parsley. Mix thoroughly until everything is well combined and holds together.

The mixture should be moist but not sticky. If it feels too wet, add another tablespoon of breadcrumbs.

Shape the mixture into 16 small balls or patties (about 2 ounces each), using wet hands to prevent sticking. Place on a plate or tray.

Wipe out the skillet and return it to medium-high heat. Add 2 tbsp of olive oil and let it shimmer and coat the pan.

Add as many bites as will fit in a single layer without crowding. Cook for 3-4 minutes per side, until a deep golden crust forms on the bottom before flipping.

Flip each bite carefully and cook another 3-4 minutes until the second side is golden and the bites are cooked through. They should feel firm when pressed.

Transfer to a paper-lined plate. Add remaining olive oil to the pan and repeat with the remaining bites.

Let the bites rest for 2-3 minutes on the paper to drain any excess oil.

Arrange on a serving platter and serve warm. A small bowl of lemon wedges on the side for anyone who wants a extra bright finish.