Black-eyed Pea Croquettes

Ingredients

 * 6 cups water
 * 2 cups uncooked black-eyed peas
 * 1 tsp salt
 * 1 tbsp canola oil
 * 1 small onion, diced
 * 1 tbsp minced garlic
 * 1½ cups canned fire-roasted tomatoes, diced
 * ¼ tsp chile paste, or more to taste
 * 1 tbsp balsamic vinegar
 * salt and freshly ground black pepper to taste
 * 3 scallions, thinly sliced
 * 2 large eggs, lightly beaten
 * 4 cups fresh breadcrumbs
 * flour for dusting

Directions

 * 1) Bring 6 cups water to a boil over high heat, and add peas and 1 tsp.
 * 2) salt.
 * 3) Cook peas for 1 hour or until tender.
 * 4) Remove from heat, and set aside to cool.
 * 5) Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes.
 * 6) Add garlic and tomatoes, bring to a boil and reduce heat to low.
 * 7) Add chile paste, balsamic vinegar, salt and pepper, and cook for 20 minutes.
 * 8) Remove from heat, and set aside to cool.
 * 9) Combine peas and tomato mixture.
 * 10) Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl.
 * 11) Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs.
 * 12) Mixture should be thick but moist.
 * 13) If it is too moist, add more breadcrumbs.
 * 14) Form mixture into 1½-inch round patties, about ½-inch thick.
 * 15) Heat oil in large skillet over medium-high heat.
 * 16) Dust each patty with flour, and gently place in skillet.
 * 17) Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed.
 * 18) Remove from heat, drain on paper towels and serve hot.