Categories: Vegetables-- beans

Ingredients

• 1/2 cup olive oil, divided use
• 1 clove garlic
• 1 handful Plus 1 sprig fresh herbs, I used a combination of tarragon and mint, torn or roughly chopped, divided use
• 3 cups drained, cooked cannellini beans (canned is fine)
• 1 Tbsp. white wine vinegar or champagne vinegar
• Salt and ground black pepper
• 1 egg
• 3/4 to 1 cup plain breadcrumbs
• 2 Tbsp. butter or coconut oil

Directions

1. In a wide skillet over low-medium, heat 2 Tbsp. of the olive oil, garlic clove and the handful fresh herbs, and cook, stirring frequently for 5 minutes. If the herbs get dry and crisp, remove them using tongs or a slotted spoon, leaving as much of the oil as possible.
2. When the garlic is golden, add the beans and cook, stirring to combine well. Add the vinegar, salt and plenty of pepper, and continue cooking gently for 5 to 10 minutes, until some of the liquid has evaporated and the beans are beginning to break down.
3. Remove from heat. Finely chop the remaining sprig of herbs, and add them to the beans; mash with a potato masher. Transfer mixture to a bowl, cover with plastic wrap and refrigerate until firm, or overnight.
4. When firm, add the egg and mix well. If mixture is too dry, add a tsp. or so of olive oil. Roll scant tablespoons of the mixture into walnut size balls. Coat balls with breadcrumbs and slightly flatten each ball.
5. Place on a lined baking sheet or board until all of the croquettes are ready, or work them in batches.
6. In a wide skillet, heat the remaining olive oil along with the butter over medium heat.

7. Working in batches, gently panfry the croquettes, turning once until golden brown on both sides. Drain briefly on paper towels. Serve hot or warm.

8. makes about 25 croquettes

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