Lucky Black-Eyed Pea SlidersPosted: January 1, 2013 Filed under: Main Dishes, Uncategorized, Vegan, Vegetarian | Tags: bean and rice veggie patties, black rice, black-eyed pea veggie burgers, lucky black-eyed pea sliders, new years recipes, sliders, what to do with leftover black-eyed peas 4 Comments
Since my last post a little over a week ago, I celebrated Christmas six times across four days, I turned 29, I had a girlfriend and her two little ones spend the night, and I saw in a New Year. Tomorrow, we leave for our first overnight trip without Jackson (eeek!) for a little romantic getaway, and then my husband will turn the Big 3-0 before he returns to work on Monday.
Between Christmas, the New Year, and both of our birthdays in a two week span, the last thing I wanted to do for New Year’s Eve was to get gussied up and go out on the town with a bunch of crazy drivers on the streets. Instead, we opted to stay home and relax. We went for a walk, I played with a DSLR camera I’m borrowing, and I cooked and photographed leisurely in the kitchen without a little one at my feet too much while he played with his daddy.
It was wonderful.
I stayed in my pjs most of the day, cooked up a big batch of Black-Eyed Peas and black rice and made veggie burgers and maple glazed sweet potato crisps for dinner. Today, I tried a recipe in a cookbook my mom gave me for my birthday, Spicy Vegetable Gumbo and added black-eyed peas and collard greens for good luck, as the tradition goes. Jared confirmed that he was pretty sure it was working, because he was feeling pretty lucky having had two home cooked meals in a row.
I was feeling pretty lucky myself, finding six rocks in my dried beans. Surely that means something, right? At minimum, we lucked out of breaking six teeth. Now THAT’S luck.
After dinner, I put littlebit to bed and made a proposal Jared couldn’t turn down.
“We have the house all to ourselves and just a few hours left in the year. How ’bout you and me pour ourselves a drink, slip into something comfortable, and organize the pantry?”
Because he’d been nagging me about it for days and there were cocktails involved, he obliged. I’m a lucky girl. We had so much fun, we tackled the fridge today. We’re going out of our 20s with a bang, I tell ya!
Believe it or not, we did actually stay up until midnight to toast in the new year.
If you are wondering what the heck to do with that big pot of leftover black-eyed peas, try this recipe for Lucky Black-Eyed Pea Veggie Burgers. They were so good, I chased that glass of champagne with a reheated patty for a midnight snack.
Lucky Black-Eyed Pea Sliders
Makes 8 sliders (4 servings)
1 1/2 c. cooked black-eyed peas*, or one can drained and rinsed (divided in half)
1 1/2 c. cooked rice (black rice, wild rice or brown rice) (divided in half)
1 T. mayonaise (I used veganaise)
1 c. spinach
1 green onion sprig, chopped
1 c. bread crumbs
Seasoning if needed (Salt, cajun seasoning, tabasco — my beans were plenty flavorful so I didn’t need any)
Small buns or rolls
Desired toppings: mayo, tabasco, lettuce, kale
Put half of the beans and rice and the mayo in a food processor. Process until it becomes a thick paste. Add a little water (cooking water from beans if you have it) if it needs help to get things moving. Stop and add the spinach, green onion, and the rest of the beans and rice. Pulse once or twice. You want it chunky. Transfer to a bowl and mix in bread crumbs. Taste for seasoning.
Use a 1/4 cup measuring cup to form patties.
(Optional Step: Pan fry patties in oil on medium heat until golden brown on both sides, adding more oil as needed, then bake. It gives it a nice color and crunch, but does add time, calories, and a mess for what turned out to be a minimal difference in the end product.)
Transfer patties to a baking sheet and bake at 400 for 20-25 minutes.
Serve on small buns or rolls with desired toppings. I topped it with kale and a jalapeno mayo (6 T. of mayo, a seeded jalapeno, a splash of vinegar and a pinch of sugar blended until smooth). A tabasco flavored mayo would be good too.
*Easy Black-Eyed Peas: I just did the quick soak method, following the bag instructions. Rinsed and covered them with water (about an inch above the beans). Tossed in 3 cloves of chopped garlic, half an onion (not chopped), a couple sprigs of green onions and leeks left whole, and heavily seasoned with salt and Cajun seasoning. Brought to boil, lowered heat to simmer, tilted lid, simmered until tender. Only took about 30 minutes. They were pretty tender from the quick soak. Finished with a sprinkle of smoked salt.
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The Title: Lucky Black-Eyed Pea Sliders
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This was printed from: We Laugh, We Cry, We Cook
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I wanted to share with you how AWESOME this recipe is!!! I have a TON of black-eyed peas left over from Sunday’s potluck (I made a lot, they ate a lot, and I still had a lot left!). So I googled what to do with them, and I stumbled across your blog.
I did change it slightly. I have no green onions, so I added half a chopped onion, and I sauteed it with half a seeded red bell pepper.
These were AWESOME. My daughters didn’t even know it wasn’t a MEAT patty. They just assumed lol. My husband could tell it had beans, but he wasn’t sure beyond that.
I made open-faced sandwiches with them. For mine, I used a slice of pumpernickel bread – everyone else got wheat bread. Then a Slider/Patty, a red bell pepper mayo mix (I modified your jalapeno mayo suggestion because – again – no jalapenos; I used the other half of the red bell pepper), some lettuce mix, and a tomato. SO freaking good. Everyone is going for more – even my honey, after complaining about my making “weird things.” WIN!!!
This is SO nice to hear and so thankful you took the time to post such a great review! Thank you!
Oh, thank you, thank you for coming back to tell us you tried them and for sharing them on your facebook page!! Your picture looked prettier than mine! I’m so glad they were a hit. And that little baby in your lap is just too adorable for words.
These sound AMAZING! Thanks for posting!!