Cook Dried Black Beans (Can be done ahead): Place sorted and rinsed dried black beans in a large bowl. Cover with plenty of cold water (at least 3 inches above the beans). Let soak for 8-12 hours or overnight. Drain and rinse. Place soaked beans in a pot, cover with fresh water by 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2.5 hours until very tender. Drain excess liquid, leaving just enough to keep them moist.

Prepare Chorizo & Aromatics: In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until fully cooked and browned, about 6-8 minutes. Drain off all but about 1 Tbsp of rendered fat. Add the finely diced yellow onion to the skillet and cook in the chorizo fat until softened, about 3-4 minutes. Add the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.

Make the Fritter Mixture (Can be done ahead): In a large bowl, mash the cooked black beans coarsely with a fork or potato masher (some whole beans are fine, but you want mostly mashed for binding). Stir in the cooked chorizo and onion/garlic mixture. Add the finely diced roasted poblano. Add the finely diced ripe plantain, beaten egg, chopped fresh cilantro, flour, salt, and black pepper. Mix until well combined. The mixture should be firm enough to form into patties. If too wet, add another Tbsp of flour.

Roast Poblano: Preheat oven broiler or a gas burner. Roast both poblano peppers over an open flame or under a broiler until skin is blackened and blistered all over. Immediately place them in a bowl, cover tightly with plastic wrap for 10-15 minutes (to steam and loosen skin). Peel off the skin, deseed, and finely dice both. Set aside half of the diced poblano for the fritter mixture, and use the other half for the salsa.

Dice & Combine: Ensure thawed peaches are finely diced. Finely dice the red onion. Chop the fresh cilantro.

Dress: In a medium bowl, combine the diced peaches, half of the diced roasted poblano (from step 1), diced red onion, chopped cilantro, fresh lime juice, orange ginger marmalade, cumin, salt, and black pepper. Stir gently to combine all ingredients.

Rest: Let the salsa sit for at least 15 minutes (or refrigerate for longer) to allow the flavors to meld. Taste and adjust seasonings if needed.

Combine Ingredients: In a small bowl or a mini food processor, combine the mayonnaise, minced garlic, orange ginger marmalade, fresh orange juice, fresh lime juice, optional chopped cilantro, salt, black pepper, and optional red pepper flakes.

Blend (or Whisk): If using a food processor, blend until completely smooth. If mixing by hand, whisk vigorously until thoroughly combined and smooth.

Taste and Adjust: Taste the aioli and adjust seasonings as needed.

Chill: For best flavor, cover and refrigerate for at least 30 minutes before serving.

Fry Fritters: Heat 2-3 Tbsp neutral oil in a large non-stick skillet over medium heat.

Form & Cook: Scoop about 2-3 Tbsp of the fritter mixture (or place pre-formed patties) and gently flatten into patties, about ½-inch thick. Place fritters in the hot oil (do not overcrowd) and cook for 3-5 minutes per side, or until golden brown and crispy.

Drain & Serve: Transfer cooked fritters to a paper towel-lined plate to drain. Repeat with remaining mixture.

Assemble: Arrange the hot fritters on a serving platter. Top each fritter with a generous spoonful of the salsa. Serve the aioli on the side for dipping.