Step 1

In a large skillet, cook the olive oil, garlic and rosemary over medium-low heat until golden, about 5 minutes. Add the beans and stir to coat. Season to taste with salt and pepper and cook for a further 5 minutes

Step 2

Remove from the heat and mash the beans with a potato masher until almost smooth. Add the cheese and vinegar and stir to combine. Cool completely in the fridge until the mixture is firm, about 1 hour

Step 3

To make the red pepper mayo, place the garlic and red peppers in a mini food processor or blender and pulse to mince. Add the mayonnaise and blend until smooth. Season to taste with salt and pepper and refrigerate

Step 4

Roll rounded tablespoonfuls of the chilled bean mixture into balls. Roll each ball in the breadcrumbs, coat evenly in the egg mixture and roll again in the breadcrumbs.

Step 5

Transfer to a tray lined with parchment paper. Repeat with the remaining mixture and chill in the fridge for 10 minutes

Step 6

In a large skillet, heat ½-inch of the vegetable oil over medium heat until shimmering

Step 7

Add half of the croquettes and fry, turning occasionally, until the crumbs are golden brown and crispy, about 7 minutes. Drain on paper towel and serve with the Red Pepper Mayo

Step 8

*For dried beans, place ½ cup beans in a bowl and cover with a few inches of water. Cover and set aside for 8 hours or overnight. Drain, transfer to a medium saucepan, and cover with 2 inches cold water. Add half an onion and a bay leaf and bring to a boil, skimming any foam from the surface. Reduce the heat and simmer, stirring occasionally, until the beans are tender, about 1 hour. Stir in a pinch of salt and cook for a further 30 minutes. Discard the onion and bay leaf, drain, and proceed with the recipe.