Crispy Barbecue Beans
yields: 2 snack servings
Ingredients
- 16 oz can pinto beans, cooked or canned, rinsed and patted dry
- ½ teaspoon smoked paprika
- ¼ teaspoon sumac
- ¼ teaspoon kosher 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.
