Black Eye Pea Cakes

1 can black eye peas, drain, save juice

1/8 medium white or yellow onion, chopped fine

2 cloves of fresh garlic, crushed & chopped

1 two inch of pre cooked Andouille sausage (rope or link style) chopped fine or blended

Take the drained beans, split in half portion half leave whole, the other half puree in blender or food processor, not too fine

In a round bowl, mix the whole beans, onions, garlic & Andouille sausage together by hand. Slowly add the pureed remaining half of beans & mix into bowl with other ingrediants.

Hand form patties (cakes) and cook on a pre-heated flat grill, lightly greased with butter or olive oil.

Cook for 3 to 4 minuntes till lightly brown on both sides. (can be finished in the oven)

Take the remaining juice from drained beans and heat in a small pan, add fresh cracked pepper & salt to taste. Thicken using a small amount of rouix.

Pan over finished cakes and enjoy!

By: Chef John