Good Luck in 2011

Many folks have their New Year’s Day traditions and the eat-your-black-eyed-peas-for-good-luck is a tradition that The Tomato Head tucks into by the forkful. Hoppin’ John is the typical recipe but if you’re looking for a twist on black-eyed peas, these croquettes are a fun and delicious way to encourage good luck in 2011.

Tomato Head’s Black-Eyed Pea Croquettes with Chipotle Sour Cream

–For the Croquettes–
½ lb black-eyed peas, looked
½ cup quinoa
¼ cup oil
½ cup finely chopped onion
2 Tbsp soy sauce
2 Tbsp finely chopped parsley
1 tsp salt
½ tsp black pepper
Dash cayenne pepper
1.5 Tbsp all purpose flour
Small bowl of all purpose flour for coating the croquettes
Oil for frying

Place the black-eyed peas in a medium saucepan. Cover them with enough water so that the water level is at least 2 inches above the beans. Cook the beans over medium heat until the beans are completely soft – about 45 minutes. When the beans are done, remove them from the heat and drain.

Place the quinoa in a small saucepan with 1.5 – 2 cups of water and cook over medium heat for 10 minutes. Remove the quinoa from the heat and drain.

While the beans are cooking – in a medium skillet, heat the oil over medium heat and sauté the onion with the oil for 1 minute then set aside.

Mash the black-eyed peas in a large mixing bowl with a potato masher, or with a food processor until you get a smooth paste. If using a food processor transfer the beans to a bowl. Add the cooked quinoa, onions and the remaining ingredients. Mix well with a wooden spoon until all the ingredients are well blended.

Fill a medium skillet half way with frying oil and heat over medium heat. While the oil is heating scoop the bean mixture with an ice scream scooper or with 2 teaspoons onto a cookie sheet. Roll each ball in flour.

When your oil is hot, gently lower each croquette into the hot oil with a slotted spoon. Fill the skillet with as many croquettes as you can fit without overcrowding the pan. Cook the croquettes until golden brown – about 4-5 minutes. Remove the croquettes from the oil as they brown onto a paper towel-lined plate. Continue until all the croquettes are cooked. Serve warm with Chipotle Sour Cream.

–For The Chipotle Sour Cream–

2/3 cup sour cream
2-3 Tbsp canned chipotles, finely chopped

Mix the sour cream with the chipotles in a small bowl.