Pinto Bean Fritters
Yields: About 20
  • Vegetable oil, for frying
  • 2 cups Perfect Dutch Oven Pinto Beans, cooled (recipe follows)
  • ½ cup finely chopped yellow onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • 1½ cups finely ground pork rinds
  • 2 large eggs, lightly beaten
  • 2 cups sour cream
  • 1 (1-ounce) package ranch dip mix
  • Garnish: chopped fresh cilantro, chopped fresh parsley
Perfect Dutch Oven Beans
  • 1 cup dried pinto beans, sorted and rinsed
  • 5 slices thick-cut bacon, chopped
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 4 cups water
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  1. In a large Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In the work bowl of a food processor, pulse beans until relatively smooth and only small chunks remain.
  3. In a large bowl, combine puréed beans, onion, parsley, cilantro, and garlic. In a small bowl, combine ¼ cup flour, baking powder, salt, cumin, and red pepper; stir flour mixture into bean mixture. Divide into 20 equal portions; shape into balls.
  4. In one shallow dish, place pork rinds. In a shallow bowl, place eggs. In another shallow bowl, place remaining ¼ cup flour. Working in batches, dredge balls in flour, shaking off excess. Dip balls in egg, allowing excess to drip off. Dredge balls in pork rinds.
  5. Fry until golden brown, about 4 minutes. Using a spider strainer, remove and let drain on paper towels.
  6. In a small bowl, combine sour cream and dip mix. Serve fritters immediately with dip; garnish with cilantro and parsley, if desired.
Perfect Dutch Oven Beans
  1. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for 6 hours or overnight. Drain, discarding liquid.
  2. In a large Dutch oven, cook bacon over medium heat until crispy. Using a slotted spoon, remove bacon and let drain on paper towels, reserving 2 tablespoons drippings in skillet. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add beans, 4 cups water, bay leaf, and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
  3. Uncover and cook, stirring occasionally, until bean mixture is creamy and thickened, about 45 minutes. Stir in bacon and salt. Remove and discard bay leaf before serving.
Recipe by Taste of the South at