Black Eyed Pea Pie Food

BLACK-EYED PEA PATE

Steps:

• Cook the peas in the broth for 50-55 minutes until soft.
• Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
• Add the rest of the ingredients and blend well.
• Pour into wax paper lined loaf pan and chill overnight.
• Serve cold with tortilla or bagel chips.
• Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.

BLACK-EYED PEA PATTIES

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

SPICY VEGETARIAN BLACK-EYED PEAS

Steps:

• Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
• Combine garlic, onions and bell pepper in a skillet.
• Cook over low heat, with a little water to prevent from scorching.
• Cook until onion is translucent.
• Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
• Cover and reduce heat to low.
• Cook for 1 1/2- 2 hours, or until peas are soft.