Black Eyed Bean Black Eyed Peas Croquettes Food

BLACK EYE PEA CROQUETTES

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
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BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.

BLACK-EYED PEA CROQUETTES

Steps:

• Bring 6 cups water to a boil over high heat, and add peas and 1 tsp. salt. Cook peas for 1 hour or until tender. Remove from heat, and set aside to cool. Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes. Add garlic and tomatoes, bring to a boil and reduce heat to low. Add chili paste, balsamic vinegar, salt and pepper, and cook for 20 minutes. Remove from heat, and set aside to cool. Combine peas and tomato mixture. Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl. Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs. Mixture should be thick but moist. If it is too moist, add more breadcrumbs. Form mixture into 11/2-inch round patties, about 1/2-inch thick. Heat oil in large skillet over medium-high heat. Dust each patty with flour, and gently place in skillet. Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed. Remove from heat, drain on paper towels and serve hot. Wine SuggestionsWhat better way to enjoy these tasty New Year's treats than with Champagne? An icy flute of Korbel Brut, a Freixenet Cordon Negro Brut or a Veuve Clicquot is the perfect companion to these crispy yet hearty patties. Be festive-open the bottle while you're preparing them.

BLACK-EYED PEAS

Steps:

• Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

BLACK-EYED PEAS & CHINESE GREENS

Steps:

• In a large skillet, sauté peppers, ginger root and garlic in peanut.
• and sesame oil until peppers are tender, about 5 minutes.
• Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
• Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
• Season to taste with black pepper.
• Serve over rice. Squeeze orange juice over top if desired.
• Garnish with sesame seeds, green onions and orange zest, if desired.
• Enjoy!