Black Eyed Bean Black Eyed Peas Croquettes Recipes

BLACK-EYED PEA FRITTERS

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
• Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
• Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
• Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
• Top with the onion jam and garnish with the green onions.
• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

BLACK-EYED PEA CROQUETTES

Steps:

• Bring 6 cups water to a boil over high heat, and add peas and 1 tsp. salt. Cook peas for 1 hour or until tender. Remove from heat, and set aside to cool. Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes. Add garlic and tomatoes, bring to a boil and reduce heat to low. Add chili paste, balsamic vinegar, salt and pepper, and cook for 20 minutes. Remove from heat, and set aside to cool. Combine peas and tomato mixture. Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl. Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs. Mixture should be thick but moist. If it is too moist, add more breadcrumbs. Form mixture into 11/2-inch round patties, about 1/2-inch thick. Heat oil in large skillet over medium-high heat. Dust each patty with flour, and gently place in skillet. Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed. Remove from heat, drain on paper towels and serve hot. Wine SuggestionsWhat better way to enjoy these tasty New Year's treats than with Champagne? An icy flute of Korbel Brut, a Freixenet Cordon Negro Brut or a Veuve Clicquot is the perfect companion to these crispy yet hearty patties. Be festive-open the bottle while you're preparing them.

BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.

BLACK EYE PEA CROQUETTES

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
• .

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

SHRIMP AND BLACK-EYED PEA "CROQUETTES"

Steps:

• Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
• Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
• Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).