Pinto Bean Jeon with Scallion and Sesame

Rinse pinto beans under cold water, picking out any debris. Transfer to a stockpot with 4 cups fresh water. Bring to a boil over high heat, then reduce to a gentle simmer.

Cook beans, partially covered, for 60-75 minutes until completely tender and creamy when pressed against the pot wall. Drain well and let cool to room temperature (about 20 minutes).

Mash the cooked beans in a large bowl with a potato masher or the back of a fork until about 80% smooth with some small chunks remaining. Do not use a food processor or it will become gluey.

Add flour, egg, scallions, garlic, sesame seeds, salt, and cayenne to the mashed beans. Stir with a spatula until a thick, cohesive batter forms. The mixture should hold its shape when scooped.

Heat a large frying pan over medium heat. Add 1.5 tablespoons sunflower oil and swirl to coat the bottom.

Scoop heaping tablespoons of batter into the pan, spacing them 2 inches apart. Gently flatten each mound with the back of a spoon to form 2.5-inch rounds.

Fry for 3-4 minutes until the edges are deeply golden and crispy. Flip carefully and fry another 3-4 minutes until the second side is golden and the interior is cooked through. Adjust heat if browning too fast.

Transfer finished jeon to a wire rack. Add remaining oil to the pan and repeat with the second batch.

Brush or drizzle the warm jeon lightly with sesame oil. Serve immediately while crispy, accompanied by soy sauce or gochujang for dipping if desired.