Fritura de Frijoles Blancos con Crema de Chipotle

Drain and rinse the white beans. Spread them on a kitchen towel and roll gently to remove excess moisture — this is important for getting a good fry, not a soggy mess.

In a large bowl, combine the white beans, diced shallot, minced garlic, chopped cilantro, lemon juice, cumin, and salt. Toss well to coat everything evenly.

Using a potato masher or a large fork, mash the mixture until about three-quarters of the beans are broken down — some whole beans should remain for texture. The mixture should hold together when you squeeze it. If it feels too wet, add a tablespoon of breadcrumbs and mix again.

Divide the mixture into 8 equal portions (about 2 tablespoons each). Shape each into a small, flat disc, roughly 2 inches wide and half an inch thick. Place them on a plate as you work.

Pour sunflower oil into a large frying pan — you want about half an inch of oil. Place over medium-high heat and allow it to shimmer and flow easily when the pan is tilted, about 2 minutes. Test by dropping a small piece of bean mixture in; it should sizzle immediately.

Carefully lay 4 bean cakes into the hot oil. Do not crowd the pan. Fry 3-4 minutes per side until a deep golden crust forms and the edges look crispy. Flip only once.

Transfer the first batch to a plate lined with paper towels to drain. Fry the remaining 4 cakes. The oil temperature will drop slightly with the second batch — that is fine, just extend frying time by 30 seconds per side.

In a small bowl, combine sour cream, hot sauce, minced garlic, and lemon juice. Whisk vigorously until the sauce is smooth and the color is uniform with a warm reddish hue.

Taste and adjust: more hot sauce if you want more fire, a pinch more salt, another squeeze of lemon for brightness. Set aside at room temperature until ready to serve.

Spoon a generous pool of chipotle crema onto each plate or shallow bowl. Arrange 2 warm bean cakes on top of the crema. Drizzle any remaining crema over the cakes, and scatter fresh cilantro leaves on top for color and a bright, herbaceous finish.