Ingredients:
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon curry powder
- 2 cups cooked black-eyed peas, drained
- 1/3 cup raw rolled oats
- 1/2 cup yellow corn meal
- 2 cups vegetable broth or chicken broth
- salt
- pepper
Preparation:
Preheat oven to 350°. Grease a 9-inch loaf pan.In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well.
Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press the mixture firmly in the pan.
Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter.
Serves 6.
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