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.
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
soy-free, gluten-free, no oil added
- 1 1/2 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
- 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.