1 lb Pea beans
1 tb Salt
1/2 lb Fresh tomatoes, cut in
1/4 -inch cubes
1/2 lb Yellow onions, finely
Chopped
1 lb Cooked shrimp, in
1/2 -inch pieces
1 tb Salt
1/4 ts Black pepper
1/4 ts Cayenne pepper
6 lg Eggs, beaten lightly
1/2 c Peanut or any vegetable oil
In a quart bowl: soak 1 lb. pea beans (any white beans will do) in
water to cover overnight. Drain excess water, and then in a
1 quart saucepan cover again with fresh water and add 1 Tbsp salt.
Simmer slowly until tender. Drain and put through a food mill or
sieve into a 3 quart bowl. Add 1/2 lb. fresh tomatoes, cut in
1/4 inch cubes, 1/2 lb. yellow onions, finely chopped, 1 lb. cooked
shrimp, in 1/2-inch pieces, 1 Tbsp salt, 1/4 tsp. black pepper,
1/4 tsp. cayenne pepper and 6 large eggs, beaten lightly. In a large
skillet: heat 1/2 cup peanut or any vegetable oil. Drop the
mixture by heaping tablespoons in the hot fat. It will spread out
like a pancake. Turn when the bottom is brown and firm. Makes 16.
Serve 2 pancakes as a portion.
