1 cup Nash’s dried fava beans, blanched
1 cup triticale berries, cooked
2 cups dried black-eyed peas, cooked
1 pound Nash’s sweet Italian sausage
1 medium onion
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
1 bunch purple radishes
1 teaspoon or less cayenne pepper
Soak fava beans overnight in 2 cups water, drain and cook for 45 minutes to 1 hour. Soak triticale overnight in 2 cups water, drain and cook in 1 1/2 cups of water for 45 minutes to 1 hour. Soak black-eyed peas overnight in 4 cups water, drain and cook in 3 cups water for about 1 hour on medium heat.
Saute pork in medium skillet, add chopped onion, chopped parsley, salt,
pepper and sliced radishes. Let cook for about 15 minutes on medium heat. Once the sausage turns golden brown, turn off heat and let cool.
Drain cooked berries and black-eyed peas (make sure there is no liquid on bottom of cooking dish). Let cool.
In a separate bowl, combine triticale berries, black-eyed peas and sausage combo. Mash together just so the beans start to break apart. Add fava beans and cayenne pepper. Mix all together and form patties. Add some bread crumbs so they hold together well. If you like a gluten-free option add a little bit of almond meal and it will act as a binder. Pan fry and enjoy the good luck that local foods bring to your table.