Black Eyed Peas With Hamburger Pinquito Style Food

BLACK EYED PEAS WITH HAMBURGER (PINQUITO STYLE)

Steps:

• Set cooked black eyed peas in their cooking liquid aside.
• Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
• ***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
• Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
• *****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.

BLACK EYED PEA BURGERS

Steps:

• Place the drained peas in a large bowl and set aside.
• Heat the oil in skillet, add garlic, chilies, and cumin.
• Saute about 2 minutes, then add onion and corn.
• Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
• Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
• Let cool and add bread crumbs, stir.
• Add flour and form into 4 patties on waxed paper.
• Heat skillet on medium heat, spray each burger with cooking spray.
• Cook on each side until golden brown.
• Store unused patties in Tupperware.
• To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

BLACK-EYED PEA SOUP WITH HAMBURGER

Steps:

• In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
• Return meat and onions to the same pot and add all remaining ingredients.
• Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.

BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW

Steps:

• Patties
• Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
• Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp. salt in a food processor. Sprinkle 1-2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you've got one) and form into patties that match the size of your buns. Freeze 30 minutes.
• Sauce and assembly
• While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.
• Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)
• Build burgers with patties, buns, sauce, and chowchow.
• Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.

FRIED BLACK-EYE PEAS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
• Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.