Bean Fritters

1 c Peas, black-eyed
2 Pepper, red, hot; seeded, chopped
2 ts Salt
Oil, vegetable; for frying

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.

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