Happy New Year everyone! I have a feeling this is going to be a great year for positive changes! Today I have a spread recipe that can use up your leftover black-eyed peas and is healthy enough to fit right in with your resolutions!
In the south we eat black-eyed peas for luck in the New Year. I make a slow cooker full of them every year. I cook them with a little smoked paprika, jalapeño powder and a few cloves of garlic. Then right before I serve them I stir in some smoked salt and serve over fresh baked cornbread with a side of greens cooked with orange juice and sesame oil.
You can use my recipe for slow cooker black-eyed peas or make up your own. I do tend to change it up a little every year, but my friend Faith, who hates black-eyed peas, eats them so they must be pretty good!
One of the beans I discovered last year writing my heirloom bean book was the pretty, and very tasty, yellow-eyed beans. They are actually a relative to the kidney bean, but they work perfectly in any dishes that call for black-eyed peas. They are worth the extra money and they would work in this pate too.
If you have a nut allergy or if cutting out nuts are part of your new year you can still make this pate with a few changes. You’ll need to add 1 to 2 tablespoons extra coconut milk to loosen it up. You could add some minced veggies like celery, bell pepper and carrots to add the texture that the pecans provide.
1½ cup cooked black-eyed peas
½ cup pecans
¼ cup unsweetened nondairy milk
½ teaspoon granulated garlic
½ teaspoon smoked salt
½ teaspoon salt-free Cajun seasoning
¼ teaspoon jalapeño powder
4 drops Garlic Tabasco or other hot sauce
2 to 4 drops liquid smoke
crackers, pita chips, etc., for serving
Put all ingredients in a food processor and puree until the ingredients are not quite smooth. You want to keep a little bit of texture. Store leftovers in the fridge for up to a week.