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.
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.
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.
Becky Striepe says
Ooh this sounds awesome! And I just happen to have some leftover black eyed peas here!
Hope says
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 : )
Judy stelly says
Can I use canned black eyed peas for the cooked pea b e p
Kathy Hester says
Yes!
Annie 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!
Jamie Ivey says
this sounds awesome!
Somer says
That pate looks soooo good Kathy! Good to see you back posting. Can’t wait for those stew recipes!
Kathy Hester says
Thanks – it’s good to be back too : )
Shelfishness says
I love this recipe – it looks delicious and like a great way to get protein without being too boring! Thank you!
Becky Striepe says
Oh my gosh, Kathy, this sounds incredible! Darrol is going through a real black eyed peas phase – I need to make this for him!
Maureen C. Berry says
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!
Dianne's Vegan Kitchen says
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!
Lucy Kataoka says
Where do you find jalapeno powder?
Kathy Hester says
You can get it online here:
Amy Katz from Veggies Save The Day says
Looks delicious! Lucky for me I still have some black-eyed peas I need to use!