Pinto Bean Croquettes with Hogao and Lime Crema

Heat 2 tablespoons of sunflower-oil in a DutchOven over medium heat until shimmering. Add the diced yellow-onion and cook 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic, cumin, and salt; stir constantly for 1 minute until fragrant.

Add the diced tomato, stir well to combine, and reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring occasionally, until the tomato breaks down into a thick, jammy sauce. Taste and adjust salt. Remove from heat and keep warm.

In a large mixing bowl, combine the drained pinto-beans, egg, breadcrumbs, minced garlic, cumin, salt, and black-pepper. Mash together with a fork or potato masher until well incorporated but still slightly textured.

Let the mixture rest 5 minutes so the breadcrumbs absorb moisture. Season again if needed.

Heat 1.5 inches of sunflower-oil in a DutchOven or deep FryingPan over medium-high heat to 175°C (350°F). Use a thermometer for accuracy.

While oil heats, form the bean mixture into 8 equal ovals or patties, about 2 inches long. They should hold together firmly.

Carefully place 3-4 croquettes into the hot oil. Fry 3-4 minutes per side, until deep golden brown and crispy. Flip once midway. Transfer to a paper-towel-lined plate.

Repeat with remaining croquettes, maintaining oil temperature between batches. Keep finished croquettes warm in a 90°C (200°F) oven while frying the rest.

In a small bowl, whisk the heavy-cream with an electric mixer or balloon whisk until soft peaks form, about 2-3 minutes by hand.

Fold in the lime juice and salt gently. Taste and adjust acidity or salt. The crema should be slightly thick and tangy.

Spoon the warm hogao onto a serving platter or individual plates, spreading it in a thin layer.

Arrange the crispy bean croquettes over the hogao. Drizzle the lime crema over the croquettes and around the plate.

Scatter fresh cilantro leaves over the top as garnish. Serve immediately while the croquettes are hot and crispy.