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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for cross-contamination or unspecified natural flavors in sliced ham.

 

"Besides its content and methods, the cuisine devised by squaws and hillbilly women, as well as slave women, had another thing in common, which was the belief that you made do with whatever you could lay hands on - pigs' entrails, turnip tops, cowpeas, terrapins, catfish - anything that didn't bite you first." Shirley Abbott, Womenfolks: Growing Up Down South

The refrigerator light goes on...

This recipe is great for your next dinner party. They are at once both 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.

 
 

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.

Nutrition Facts

Serving size = 2 cakes

Servings = 4

.

Amount Per Serving

Calories 270 Calories from Fat 54
  % Daily Value
Total Fat 6g
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 5mg 2%
Sodium 822mg 36%
Total Carbohydrates 46g 35%
    Dietary Fiber 11g 45%
    Sugars 8g
Protein 9g
Vitamin A 12% Vitamin C 9%
Calcium 29% Iron 15%
Vitamin K 68 mcg Potassium 966 mg
Magnesium 117 mg