Easy Black-eyed Pea Pecan Pate


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.

Easy Black-eyed Pea Pecan Pate
You can save it to your Key Ingredient account here. Be sure to follow me there too!
soy-free, gluten-free, no oil added

1½ cup cooked black-eyed peas
½ cup pecans
¼ cup unsweetened So Delicious coconut 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.

Got some holiday money burning a hole in your pocket? The Great Vegan Bean Book, is now available for pre-order on Amazon for $10.83! (Amazon changes their prices regularly, but if you pre-order you are guaranteed the lowest price that they offer it at before it launches.)

Comments

  1. Ooh this sounds awesome! And I just happen to have some leftover black eyed peas here!

  2. Thank you!! I love your recipes and was sad you hadnt posted since Thanksgiving. This looks great:)

    • Kathy Hester says:

      Thanks Hope – I promise I’m back now for awhile! I was a little over extended and now I’m just about caught up.

      Expect some great stew recipes coming up soon : )

  3. Great way to use black-eyed peas, Kathy. I’m an Ohio Yankee, but now live in the south – so this year I finally made black-eyed peas (w/ portobellos in a BBQ sauce) and cornbread to ring in the New Year. I’m expecting all kinds of good luck!

  4. this sounds awesome!

  5. That pate looks soooo good Kathy! Good to see you back posting. Can’t wait for those stew recipes!

  6. I love this recipe – it looks delicious and like a great way to get protein without being too boring! Thank you!

Speak Your Mind

*