Recipes for using leftover beans

I love to cook peas. I often cook more than I should, so here are some ideas for your leftover beans. The next day you can start out your morning with a fluffy buttermilk waffle. It’s a great crowd pleaser for kids of all ages. Traditionally waffles in the middle ages of Germany were served covered in cinnamon and sugar. The recipe for waffles eventually made its way in America with the Dutch Pennsylvania German settlers.

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Field Pea Patties

*          2 Cups of dried peas, cooked, and mashed

*          1 egg, beaten

*          1 teaspoon of salt

*          A pinch of black pepper

*          1 small onion chopped fine

*          flour

Combine all ingredients well. Shape the batter into patties and cover them in enough flour to coat. Fry until they are nicely brown on both sides.


Black Eyed Pea Jambalaya

*          1 Pound of black eye peas

*          1 onion minced

*          ½ a clove of garlic, minced

*          1 quart of water

*          Salt and pepper to taste


*          3 cups of regular rice, cooked

*          chopped parsley

*          chopped green onion tops

*          1 Tablespoon of butter

*(Optional) Chopped bacon or ham.


Combine the onion and garlic with butter and lightly sauté in a medi-um pot. Add peas and water and bring to a boil. Lower heat and sim-mer until peas are tender. Add salt and pepper. Mix gently and stir in cooked rice. Add the parsley and onion tops and if desired crumbled bacon or chopped ham.


Buttermilk Waffles

*          1 ¾ cup of all-purpose flour

*          1 teaspoon of baking soda

*          ½ a teaspoon of salt

*          2 teaspoons of sugar

*          3 eggs, separated

*          2 – 2 ½ cups of buttermilk

*          6 Tablespoons of melted butter or bacon grease

Sift the dry ingredients in a mixing bowl. In a separate bowl beat 3 egg yolks, then add buttermilk and the butter or grease. Add into the dry ingredients. In a different bold whisk egg whites until they hold stiff peaks and fold into the mixture. Pour into a greased waffle iron. The batter spread, so don’t overfill. Bake until the steam has stopped coming from around the waffle iron, usually about 5 minutes, then see if the waffle is nicely browned. Repeat with remaining batter.


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