Ingredients

1 c peas; black-eyed
2 pepper; red, hot; seeded,
chopped
2 ts salt
1 oil; vegetable; for
frying

Instructions

Soak the beans overnight in cold water. Drain, rub off and discard
the skin, cover beans again with cold water and soak for 2-3 hours
longer. Drain, rinse, and put through a meat grinder using the finest
blade, or reduce bit by bit in an electric blender. Grind the
peppers. Add the salt and peppers to the beans and beat with a wooden
spoon until they are light and fluffy and considerably increased in
bulk.
Heat the oil in a heavy frying pan and fry the mixture by
tablespoonfuls until golden brown on both sides. Drain on paper
towels. Serve hot as an accompaniment to drinks.