Black Eyed Pea Cakes

Servings: 4 | Serving size: 2 bean cakes

Cooking Time: 120 Minutes+ (Note that cooking time does not include chilling time.)

This 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.

1 tsp.	olive oil
1 ounce	lean ham or prosciutto (diced)
1 medium	onion (minced)
2 15-ounce cans	no salt added black eyed peas (drained and rinsed)
1 Tbsp.	fresh sage (minced)
2 cups	water
1/4 tsp.	salt
to taste	fresh ground black pepper
1 Tbsp.	canola oil

Place a large sauce pan over medium heat. Add the oil and ham. Cook until the ham is browned well.

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.