Black Eyed Pea Cakes
Servings
4Serving size
2 bean cakesThis recipe can easily be multiplied and can be made ahead and chilled for 72 hours before searing and serving. Alternatively, the beans can be served unseared and will reheat well.
This recipe is better if made the night before and it keeps well for about 48 hours in the fridge.
Ingredients
| 1 tsp. Olive oil |
| 1 ounce Prosciutto (diced) |
| 1 medium White onions (minced) |
| 1 Tbsp. Fresh sage (minced) |
| 2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
Instructions
Add the onion and cook for about 5 minutes, stirring frequently.
Add the black eyed peas, water, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally.
Cook for an additional 45 minutes uncovered, stirring occasionally, until almost all of the water is gone.
Remove from heat and let cool on the counter for 20 minutes.
Place half of the beans in a separate bowl or dish and mash them with a fork until they are creamy.
Pour the mashed beans back into the whole beans and stir.
Divide the beans into four 2-ounce rings, pressing down as much as you can, and refrigerate until firm (at least 1 hour).
When almost ready to serve, place the canola oil in a non-stick griddle or fry pan over medium-high heat.
When the oil is hot, place the bean cakes in the pan and sear for about 10 minutes on each side. Serve immediately.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is great for your next dinner party: at once down-home and elegant. The flavor is rich and savory and they are a great side dish along with a simple fish like Blackened Redfish [Low Sodium Blackened Redfish] or Maple Mustard Pork Chops.