Prep 10 mins
Cook 10 mins
You can also use canned black eyed peas, rinsed and mashed. From the World of Cooking. Posted for ZWT #7.
- 1 1⁄4 cups dried black-eyed peas
- 1 onion, chopped
- 1 red chili, halved with seeds removed (optional)
- 2⁄3 cup water
- oil, for frying
- Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight. Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
- Return the beans to the bowl, top with water and the skins will float to the surface. Discard the skins and soak the beans again for 3 hours.
- Place the beans in a blender or food processor with the onion, chili, if using and a little water. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
- Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.
I used fresh black-eyed peas, and didn't add the extra water. Mine didn't really want to stick together, but maybe it was because I didn't add water. I just didn't want them to be runny. The taste was fabulous! I used a cherry-bomb red pepper. A special treat for me! Thanks for sharing!