Black-Eyed Pea Mash (Gabonese)

This black-eyed peas recipe is comfort food at its best. A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year's Eve if you want prosperity in the new year, or all year long if you are craving something delicious. Serve these black-eyed peas with rice for a satisfying meal.

8 oz dried black-eyed peas
water
3 cloves garlic, minced
½ cup onion, diced
1 tsp. sea salt
2 eggs, lightly beaten
2 tsp. peanut oil

Place dried peas in a medium to large sauce pan and cover with cold water to about two inches above the peas.

Heat the water to boiling over high heat. Once the water boils, turn off the heat and let the peas sit in the hot water for 2 hours.

Cool the beans before proceeding (you can do this step a day or two ahead and just put the peas in a covered container in the refrigerator until ready to use). Put the peas in a food processor along with the onion, garlic and salt. Pulse gently until you get a chunky mixture. Put this mixture in a bowl and add the eggs.

In a medium non-stick skillet, heat the peanut oil then add the pea mixture and cook until lightly browned stirring occasionally. The end mixture will resemble a hash and should be loose rather than dense like a patty.