Black Eyed Pea Loaf
A black-eyed pea loaf, made with cooked peas, curry powder, oats, cornmeal, and seasonings.
In a large pan, heat the oil over medium-low heat and add the onion and chopped bell pepper; blend it until the onion is tender and golden, for about 5 minutes. Add the curry powder and cook, keep stirring in the meanwhile for about 2 more minutes. Add the black-eyed peas, rolled oats, cornmeal, and broth and stir well. Now turn the black-eyed pea mixture into the prepared loaf pan. And bake for 45 minutes, or until the oats and cornmeal are cooked and have absorbed all the liquid. Stir in salt and pepper to taste and press the mixture firmly in the pan. Let the loaf cool so chill thoroughly in refrigerator. Turn loaf out of pan. Cut into slices. and you can eat cold or fry in butter.
Black Eyed Pea Salad
Combine beans, peas, and ham in a saucepan and cover with water and simmer for 30 minutes. Drain and transfer to a large bowl; add the Italian dressing while still warm. Cool to lukewarm. Add green onion, bell pepper, corn, cilantro, curry powder and crushed red pepper. Taste and season with salt and pepper, as needed. Toss to blend ingredients thoroughly. Cover and chill for 12 to 24 hours. Serve as a side dish or lunch salad. Serve on greens with tomato wedges.
Black Eyed Pea Spinach
Wash Black eye peas and Soak in 3 cups of water for 4 hours. Heat a non-sticking pan and pour oil. Add cumin seeds and hing. After 1/2 a minute, add all the ingredients except Black eyed peas, spinach and coriander leaves. Add 2-3 tsp water. Let it cook for 5-7 minutes, stir 2-3 times. Keep aside. Put on heat a deep frying pan. Pour Black eyed pea with water and add spinach. Let it boil till theBlack eye peas become tender, for about 12-15 minutes. Pour the masala prepared into the pan . Stir well. Garnish with coriander leaves. Serve hot with chappati, roti, tortilla, bread, plain rice, etc