16ozcan pinto beans, cooked or canned, rinsed and patted dry
½teaspoonsmoked paprika
¼teaspoonsumac
¼teaspoonkosher salt
About 1 cup canola or other neutral high heat oil, for frying
INSTRUCTIONS
Heat oil over medium heat in a deep medium-sized skillet until it sizzles when a bean is dropped in.
In four batches, use a slotted spoon, lower a spoonful of beans into the hot oil. Spread out over the pan and and cook 2 minutes. Stir and cook until they just begin to darken in color, 1-2 more minutes.
Remove with a slotted spoon and drain on a paper towel. Repeat with remaining beans.
Toss the crispy beans with seasoning and serve with a glass of Caricature Old Vine Zinfandel.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.