Black-Eyed Pea Loaf

Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.

In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; saute until the onion is tender and golden, about 5 minutes.

Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well.

Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush.

Stir in salt and pepper to taste and press the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator.

Turn loaf out of pan; cut into slices. Eat cold or fry in butter.