Do you call them black-eyed beans, black-eyed peas, cow peas, or goat peas? Whatever you call them this one-eyed legume is a very versatile and nutritious little bean. Eat them hot or cold, in an appetizer or a dessert for a nutritious addition to your meals.
This Black-eyed Bean Waffle or Muffin dish came about when I found a recipe for cornbread. A light bulb went on for me. How about attempting this recipe, with some modification on the waffle maker. Allow me tell you about my waffle maker. It was a wedding present 41 years ago and is the old fashioned waffle not a Belgium waffle. I like my waffles crispy and this appliance cooks them just the way I prefer them.
This is a savory waffle that you can serve with salsa and sour cream or just eat plain. If you prefer muffins this recipe works great. They also freeze beautifully!
Black-eyed Beans Waffles or Muffins
Ingredients:
12 oz. package Johnsonville breakfast sausage, sliced
1/4 cup onion, finely diced
1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 large eggs, beaten
1 cup buttermilk
1/3 cup vegetable oil
2 cups Black-eyed beans, cooked and drained
2 cups shredded cheddar cheese
1 (4.5 ounce) can chopped green chiles
Instructions:
Cook sausage and onion in skillet over medium high heat until sausage is browned and onion is translucent. Drain on paper towel.
Combine cornmeal, flour, salt, baking soda and baking powder in large bowl. Stir together eggs, buttermilk and oil until combined. Add to dry ingredients and stir until just moistened. Add sausage mixture, cheddar cheese, black-eyed beans and chiles. Mix well.
For waffles:
Preheat your waffle maker. Spray with non stick spray. Place a little over a
cup of mixture in the waffle maker and follow manufacturer’s instructions.
For muffins:
Spray muffin pan or use paper liners. Fill tins a little over 1/2 full. Bake in a 350 degree oven for 30 minutes.
