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Easy Vegan Black-Eyed Pea Pecan Pate

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Easy Vegan Black-Eyed Pea Pecan Pate
Happy New Year! 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. It’s always worth making extra beans just to make this Easy Vegan Black-Eyed Pea Pecan Pate.

In the south, we eat black-eyed peas for luck in the New Year. I make a pot 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 whole grain cornbread with a side of greens cooked with orange juice.

You can use my recipe for slow cooker black-eyed peas, grab a can or look for my Instant Pot recipe Creamy Black-eyed Peas.

Easy Vegan Black-Eyed Pea Pecan Pate

One of the fun beans I discovered last when I was writing The Great Vegan Bean Book was the pretty and very tasty yellow-eyed beans. They are actually a relative to the kidney bean, but they are a fit in any dish that calls for black-eyed peas.

If you are in a pinch, go ahead and use cooked pinto beans in place of the black-eyed peas. I know that they can be hard to find in some areas. Same for using walnuts instead of  pecans if they are super expensive where you live.

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 may need to add 1 to 2 tablespoons extra liquid to loosen it up. You can add some minced veggies like celery, bell pepper and carrots to add the texture that the pecans provide.

Easy Black-eyed Pea Pecan Pate
Print Recipe
5 from 2 votes

Easy Black-eyed Pea Pecan Pate

soy-free, gluten-free, no oil added
Calories: 0
Author: Kathy Hester

Ingredients

  • 1½ cup cooked black-eyed peas
  • 1/2 cup pecans lightly toasted in the oven or in a saute pan
  • 1 teaspoon salt-free Cajun seasoning
  • 1/2 teaspoon jalapeño powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon smoked salt oe to taste
  • 1/2 teaspoon Tabasco or other hot sauce or to taste
  • 1/4 teaspoon liquid smoke or to taste

Instructions

  • Put all ingredients in a food processor and puree until the ingredients are mostly smooth. I like want to keep a little bit of texture.
  • Store leftovers in the fridge for up to a week.

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Comments

  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!

    Reply

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

    Reply

  7. Oh my gosh, Kathy, this sounds incredible! Darrol is going through a real black eyed peas phase – I need to make this for him!

    Reply

  8. Kathy, I love this idea, both with pecans and the veg. I usually just sprinkle my leftover bep on salads. Boring!
    And congrats on your new book!

    Reply

  9. I need lots of good fortune this year, so I ate all of my black-eyed peas already! I may need to cook up another batch so I can make this spread!

    Reply

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