Bean Balls

1. Soak the dried beans in plenty of cold water for at least 4 hours or overnight, then rub them between your palms to loosen the skins and float the skins off by rinsing under running water until the beans are mostly clean and pale.
2. Roughly chop half of the onion, the bell pepper, scotch bonnet and garlic, then blend them with the drained beans and just enough water to form a thick, scoopable paste; do not add too much water or the balls will not hold together.
3. Finely dice the remaining onion and stir it into the paste along with the crumbled seasoning cubes, ground crayfish, flour and a little salt, then whisk or beat the mixture vigorously for a couple of minutes to incorporate air so the balls fry up light.
4. Pour the oil into a deep, heavy pan and heat over medium heat to about 170 to 180 C; test with a small drop of batter, which should sizzle and rise to the surface within a few seconds.
5. Using two spoons, scoop walnut-sized portions of the batter and carefully slide them into the hot oil, frying in small batches so the temperature stays steady and the balls do not stick together.
6. Fry, turning occasionally, for 5 to 7 minutes until the bean balls are deep golden brown and cooked through to the centre, then lift out with a slotted spoon and drain on paper towels.
7. Season with a little extra salt while hot and serve warm as a snack or side with a dipping sauce or pepper relish.

You'll use: Frying pan / skillet · Pan · Blender · Whisk