Fried Beans, a Modern Take on Benes Yfryed

Method

1. Soak the beans overnight in at least three times their volume of water. They will absorb water and approximately double in size.
2. Rinse well, cover with fresh water, add half a teaspoon of salt if desired. Simmer for 45–60 minutes until the beans are soft.
3. Once cool enough to handle, pop the beans out of their skins (squeezing gently from the dark hilum or scar). You will have about 550–600g of beans. (Or use the same weight of cooked fresh or frozen ones.)
4. Gently fry the onion and garlic in a little olive oil until soft but not coloured (putting a lid on the pan for the first 5–10 minutes will help them cook without browning too fast).
5. Mash the beans with a potato masher or pulse in a mixer. Add the onion, spices, salt and pepper and taste for seasoning. Once you are happy with the taste, add an egg and porridge oats or breadcrumbs to help them hold together like burgers and chill them in the fridge for 15–20 minutes.
6. Make them into 6–8 patties (wetting your hands will help). Fry them in 2 batches in a large frying pan on a medium to low heat.