To download a Spanish translation of this recipe click here. Print Ingredients 2 cups white beans, cooked 2 cups tomato puree, canned 2 Tbsp. butter 2 Tbsp. onion, minced 2 Tbsp. all-purpose flour 2 egg yolks Kosher salt and ground black pepper, to taste 1 egg, beaten 2 cups bread crumbs Oil, for frying Number of Servings : 8 Serving Size: 3 fritters To download a Spanish translation of this recipe click here. Directions Place the beans in a food processor and pulse a few times to purée; not too fine at first. Add 1 cup of the tomato sauce and pulse to combine. Melt the butter in a saucepan and gently sauté the minced onion. Stir in the flour. Pour in the bean purée and stir to combine; add egg yolk and season with a salt and pepper. Cook over medium-low heat, stirring constantly until mixture is thick enough to hold its shape. This takes from 20 to 30 minutes. Cool thoroughly. Shape into 24 small balls; roll in bread crumbs, then beaten egg and again in bread crumbs. Set coated bean balls on a baking sheet until you’re ready to start frying them. Fry in 350°F oil until golden brown, about 3 minutes. Serve with the remaining warmed tomato sauce. Note: These creamy-on-the-inside, crispy-on-the-outside fritters can be served as an appetizer or side dish. The traditional Brazilian dish uses black eyed peas, but we’ve created a version that uses white beans for a creamier texture. Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.