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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.

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Easy Black-eyed Pea Pecan Pate

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Serves about 2 cups     adjust servings

soy-free, gluten-free, no oil added

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!

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