Easy Black-eyed Pea Pecan Pate

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.

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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!

Easy Black-eyed Pea Pecan Pate

One of the beans I discovered last year while I was 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 dish that calls 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

Easy Black-eyed Pea Pecan Pate
soy-free, gluten-free, no oil added
  • 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
  1. 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.
  2. Store leftovers in the fridge for up to a week.

You can save it to your Key Ingredient account here. Be sure to follow me there too!


    • 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 : )

  1. says

    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!

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