Pinto Bean and Pork Belly Fritters with Dill

Drain and rinse the pinto beans. Pat dry with paper towels and transfer to a large bowl. Mash roughly with a fork — leave some beans whole for texture.

Place pork belly cubes in a cold heavy skillet (Dutch oven works well). Set over medium heat and render for 10-12 minutes, stirring occasionally, until fat is fully melted and pieces are deeply golden and crispy. Remove with a slotted spoon to a plate, leaving the rendered fat in the pan.

Add 1 tablespoon olive oil to the pork fat in the skillet over medium heat. Add diced onion and cook 5-6 minutes, until softened and translucent. Add garlic, paprika, and black pepper; stir and cook 1 minute until fragrant. Remove from heat.

Add the crispy pork belly back to the skillet with the aromatics. Toss everything together, then scrape into the bowl with the mashed beans. Let cool 5 minutes.

Add egg, flour, and 2 tablespoons of chopped dill to the bean mixture. Season with salt. Mix gently but thoroughly until everything holds together when pressed. If the mixture feels too wet, add another tablespoon of flour.

Heat remaining 2 tablespoons olive oil in the skillet over medium-high heat until shimmering. While the oil heats, form the bean mixture into 12 patties (about 2 inches wide, 1/2 inch thick).

Working in two batches, lay fritters in the hot oil and fry 3-4 minutes per side, until deeply golden and crisp at the edges. Flip when the bottom is firmly crusted. Transfer to a paper towel-lined plate. Do not crowd the pan.

Arrange fritters on a warmed platter. Scatter remaining dill over the top. Serve with yogurt in a small bowl alongside and lemon wedges for a hard squeeze of sour before eating.