Black Eye Peas! They are not just for New Years anymore.

When is the last time you had some Black Eye Peas?

I love Black Eye Peas. I wish I ate them more. Yes, we always have black eye peas and sausage balls with cornbread and coleslaw for the new year to bring us good luck. I look forward to the dish every time. I do use black eye peas for catering dishes once on a while but, rarely do I make those dishes to have at home. I thought, I am going to make some black eye peas!

Many cultures use the black eye pea even as a dessert. Hey, I am up for anything. I decided to make two dishes. Black Eye Pea Salad, some call it Texas Caviar, and Akara, Black Eye Pea Fritters. Both are fantastic and great sources of protein. Both are simple dishes that require few ingredients. The only planning part is soaking the beans the night before. The soaked beans cook up pretty fast. Canned beans will do, too. Dried beans are very inexpensive and when you cook 'em, you control what goes in them! For the fritters, you don't cook the whole bean, rather grind up the soaked beans with aromatics and fry the ball in hot oil. Now how easy is that?

So don't frown upon the black eye pea. Give 'em a chance. Make something healthy and yummy for your friends and family tonight! The salad is perfect on a hot summer's day and a great addition to any BBQ. Even better, both recipes are vegan and gluten free!! And who knows, maybe eating them at any time could bring you good luck. Can't hurt to try!

Black Eye Peas - they're not just for New Years anymore.

Black Eye Pea Salad

3 cups cooked beans or 2 cans of beans, drained and rinsed

1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped

1/2 jalapeno, diced (optional - add more or less to suit your tastes)
1 TBS chopped fresh basil

1 TBS fresh parsley

3 TBS red wine vinegar, but your fav vinegar would be great too
2 TBS olive oil

crushed red pepper (optional - can use in piece of jalapeno or, in addition to, for extra spice)
Salt

Pepper

Pinch of 2 of sugar (optional)

Mix all the ingredients together. Season with salt and pepper to taste. Serve room temperature or chilled. I think this salad gets tastier as it sits.

Note: You can add your favorite chopped veggies - cucumbers, carrots. Also, if you have a favorite vinaigrette that you like - use that! Beans are full of nutrients and, like I mentioned, very inexpensive! Experiment and make a yummy bean salad today!

Enjoy!

Black Eye Pea Fritters

Makes about 3 dozen fritters.
Some recipes call for peeling the skins off of the beans. I do not. I just add right into the processor.

1 cup dried black eye peas soaked over night and drained
1/2 onion
1/2 jalapeno or more to suit your taste

2 whole garlic cloves

1 inch piece of peeled ginger. I like lots.

1 teaspoon salt

black pepper to taste
3 TBS warm water, more if needed
veggie oil



Drain the soaked beans. In the bowl of a food processor,pulse the beans, onion, jalapeno, ginger, garlic and salt. Add a tablespoon of water at a time till a paste is formed. Taste the mixture for salt and pepper. Put the mixture into the refrigerator for 1/2 hour.

In a medium sauce pan, heat oil til hot but not smoking. Test to see if oil is hot enough by adding a small amount of batter; it should sizzle and float immediately.

Using a small spoon or ice cream scoop, drop the batter into the hot oil. I fry no more then 6 or 7 at a time. Adjust the temperature of the flame to make sure that the fritters do not fry too quickly. It should take about three minutes to fry the fritters to a nice golden brown. Drain on paper towels or a brown paper bag.

You can keep the fritters in a warm oven till all are done. These are best served right away.

I love to serve these with a peach curry sauce. Its as simple as taking your favorite peach jam and thinning with a little warm water. Add 1/2 tsp of curry powder and stir. Its a perfect accompaniment to the spicy fritter. Also a yogurt cilantro sauce would be great! A little hot sauce on 'em is delicious, too!

Enjoy!


For most beans: 1 pound dried beans = 2 cups dried = 3 - 4 cups cooked beans

What most moved him was a certain meal on beans. - R. Browning