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.
Why Black-Eyed Peas for New Year’s Dinner?
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
Then right before I serve them, I stir in some smoked salt
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. Any of those will make a perfect pate!
One of the fun beans I discovered last when I was writing The Great Vegan Bean Book
Can I Make This If I Don’t Have Any 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.
Can I Make This without Nuts?
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
In the south, we make black-eyed pea dishes to bring good luck to the New Year, but you can also make that work all year round and bring this dish any season to the table! Enjoy this vegan bean pate that's soy-free, gluten-free, and has 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, or 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 to keep a little bit of texture.
- Store leftovers in the fridge for up to a week.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 677Total Fat 39gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 33gCholesterol 0mgSodium 6518mgCarbohydrates 65gFiber 23gSugar 11gProtein 25g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
More Recipes to Try
- Black-Eyed Peas and Greens for New Year’s Day
- Sloppy Black-Eyed Peas
- Recipes to Make When Life Seems Too Hard
- Vaquero Bean Tempeh Chili Recipe
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!