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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Soak the beans overnight in cold water. Drain, rub off and discard the
skin, cover beans again with cold water and soak for 2-3 hours longer.
Drain, rinse, and put through a meat grinder using the finest blade, or
reduce bit by bit in an electric blender. Grind the peppers. Add the salt
and peppers to the beans and beat with a wooden spoon until they are light
and fluffy and considerably increased in bulk.
Heat the oil in a heavy frying pan and fry the mixture by tablespoonfuls
until golden brown on both sides. Drain on paper towels. Serve hot as an
accompaniment to drinks.
Ingredients:
1 Cup(s) Peas, black-eyed
2 Pepper, red, hot, seeded
2 Teaspoon(s) Salt |
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