Bollos

Ingredients

• 1½ cup dried black-eyed peas
• 1 medium onion, sliced
• 2 garlic cloves, bruised
• 2 large garlic cloves, crushed
• 2 chili peppers seeded and chopped
• ½ tsp salt
• ½ cup flour
• oil for frying

Directions

1. Soak the peas in water to cover overnight.
2. Drain and place in saucepan with fresh water to cover.
3. Add the sliced onion and bruised garlic.
4. Bring the water to a boil and simmer for about 2 hours or until the peas are soft.
5. Drain well.
6. Puree in a food mill or food processor.
7. Add the crushed garlic, chile peppers, and salt; mix well.
8. Form into 1-inch balls and roll in the flour, shaking off any excess.
9. Heat the oil to 350 °F and carefully drop the balls in, a few at a time.
10. Fry for about 1 minute or until golden brown.
11. Drain on paper towels and serve.