Place dried, washed peas in a bowl, add water and let them stand at room temperature for 6 to 12 hours. Transfer the beans into the pot of a pressure cooker, add 6 more cups of water.
Cover and cook in high for 20 minutes in HIGH. Remove the pressure from the pressure cooker, then open the lid.
Take thepeas out of the cooking liquid and drain. Set aside the liquid and the beans to cool to room temperature.
Grind or process the peas for 15 seconds or until a grainy paste is made; transfer to a bowl.
Prepare 1/2 pound of brown rice. Grind or process the cooked brown rice. Add the ground peas to the ground rice. Mix in batches to form sticky balls. Set the mixed rice-black-eyed-pea sticky balls aside or refrigerate covered. Now you have your masa! Measure it into 1/4 cup measures and follow the process…
Next step is we are going to make the ball or dough flat. To do this, Place a plastic bag or wrap on the surface or the tortilla maker or on your countertop. Place the ball onto a tortilla press or onto over the plastic surface. Then put the masa on top of it. You’ll also need to place a plastic bag or wrap on top of the masa ball. Grab a pan (if you are not using a tortilla press) and then, squish the masa to make a flat-bread. Once you have your masa squished, on the desired thinness, then set aside or make it round. To make it round. you can cut it with a round cookie cutter and remove excess dough or massa to make an arepa.
Now it’s ready for the oven! Grab a pan and a spray a little bit olive oil in it and bake @350°F until crispy, 5 minutes approx.
Cook or Freeze.
COOK:
Place over an oiled baking pan or grill. . Cook @medium heat for 3-4 min per side..
Place over a non stick pan or an oiled skillet. Cook @medium heat for 3-4 min per side..
Place on a crepe or pancake machine. Cook @medium heat for 3-4 min per side..or 3-4 min only if it has two heating elements.
Place on an airfryer. Cook @390 for 6-8 min.
Chef Pachi
