January 1, 2010
The New Year is upon us. Traditionally we eat greens and black-eyed peas; I had some collard greens that I cooked recently, but didn’t serve. I made bean cakes out of the blackeyed peas, and to liven it up a little, I chopped some red onion and bread & butter pickles (from Cochon Butcher). I also had some spicy smoked pork sausage, so I cooked a little of that as well.
The bean cakes were simply a can of blackeyed peas, rinsed and drained, then pureed in the food processor with 1/3 cup red onion and one garlic clove. A little salt was the only seasoning, and I added a little mayonaise, then a little water when the mix still looked too dry. Unfortunately, I added too much water, and the cakes weren’t as perfectly formed as I’d have liked. Still, they tasted good, so…
blackeyed pea cake and sausage cooking on low heat
It looks pretty clean in the above picture, which is not long after the cake hit the pan. With heat, the cake collapsed a little, but again, it was okay in the end. The collards were simply chopped cross-ways, then sauteed with some onion and garlic for a good hour and a half. The relish, again, is just some bread and butter pickles from Cochon Butcher and some minced red onion.
Collard Greens and Blackeyed Pea Cakes with Smoked Sausage
Happy New Year.