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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.
Related Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews  More Recipes Using Black Eyed PeasSpicy Black-Eyed Peas With TomatoesBlack-Eyed Peas and Greens SoupCrockpot Black Eyed Peas and Ham More Black-Eyed Pea RecipesSpicy Southern Black-Eyed PeasSpicy Slow Cooker Black-Eyed PeasField Peas and Rice Black-Eyed Pea Recipes From Other GuidesFresh Black-eyed PeasLow Fat Crockpot Beef and Black Eyed PeasSpanish Black-Eyed Peas with Tomato Sauce |
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