• Home
    • about me
    • contact me
  • recipes
    • instant pot recipes
    • slow cooker recipes
    • drinks and syrups
    • appetizers
    • breakfast
    • dessert
    • mains
    • pasta
    • salads
    • sandwich
    • soup
    • spreads
    • stews
  • crockpot faq
    • slow cooker recipes
  • IP recipes
    • instant pot accessories
  • air fryer recipes
    • My Favorite Air Fryers and Accessories
  • My Books
  • Kathy’s Must-Haves

Home » Appetizer » Easy Vegan Black-Eyed Pea Pecan Pate

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Easy Vegan Black-Eyed Pea Pecan Pate

January 2, 2018 by Kathy Hester 16 Comments

PinterestFacebookTwitterRedditLinkedinWhatsAppPocketEmail

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
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.

PinterestFacebookTwitterRedditLinkedinWhatsAppPocketEmail

Filed Under: Appetizer, Gluten-free, No Added Oil, The Great Vegan Bean Book, Tips and Tricks, Winter Tagged With: black eyed peas, New Year, pate, pecans, The Great Vegan Bean Book, vegan pate, yellow eyed beans

« Instant Pot Vegan Black-Eyed Pea Jambalaya
Start 2018 Off Right with This Vegan Instant Pot Menu Plan! »

Comments

  1. Becky Striepe says

    January 2, 2013 at 2:40 pm

    Ooh this sounds awesome! And I just happen to have some leftover black eyed peas here!

    Reply
  2. Hope says

    January 3, 2013 at 8:46 am

    Thank you!! I love your recipes and was sad you hadnt posted since Thanksgiving. This looks great:)

    Reply
    • Kathy Hester says

      January 3, 2013 at 8:48 am

      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 : )

      Reply
      • Judy stelly says

        June 7, 2018 at 6:06 pm

        Can I use canned black eyed peas for the cooked pea b e p

        Reply
        • Kathy Hester says

          June 14, 2018 at 1:21 pm

          Yes!

          Reply
  3. Annie says

    January 3, 2013 at 11:07 am

    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
  4. Jamie Ivey says

    January 3, 2013 at 11:12 am

    this sounds awesome!

    Reply
  5. Somer says

    January 3, 2013 at 12:57 pm

    That pate looks soooo good Kathy! Good to see you back posting. Can’t wait for those stew recipes!

    Reply
    • Kathy Hester says

      January 3, 2013 at 1:02 pm

      Thanks – it’s good to be back too : )

      Reply
  6. Shelfishness says

    January 6, 2013 at 4:04 pm

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

    Reply
  7. Becky Striepe says

    January 2, 2018 at 9:26 am

    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. Maureen C. Berry says

    January 2, 2018 at 10:39 am

    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. Dianne's Vegan Kitchen says

    January 2, 2018 at 4:38 pm

    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
  10. Lucy Kataoka says

    January 2, 2018 at 7:11 pm

    Where do you find jalapeno powder?

    Reply
    • Kathy Hester says

      January 2, 2018 at 11:07 pm

      You can get it online here:

      Reply
  11. Amy Katz from Veggies Save The Day says

    January 5, 2018 at 5:32 pm

    Looks delicious! Lucky for me I still have some black-eyed peas I need to use!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Learn How to Use Your IP

The Ultimate Vegan Cookbook for Your Instant Pot The Ultimate Vegan Cookbook for Your Instant Pot
Are you a visual learner?
Take one of my Instant Pot classes!

Learn all about nutritional yeast!
Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We also participate in other affiliate programs. This is at no added cost to you and allows me to keep making new recipes to share!
ⓒ Kathy Hester, HealthySlowCooking.com
| privacy policy | contact |
All rights reserved. No materials may be used without permission.