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
January 2, 2013 at 2:40 pmOoh this sounds awesome! And I just happen to have some leftover black eyed peas here!
Hope says
January 3, 2013 at 8:46 amThank you!! I love your recipes and was sad you hadnt posted since Thanksgiving. This looks great:)
Kathy Hester says
January 3, 2013 at 8:48 amThanks 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
June 7, 2018 at 6:06 pmCan I use canned black eyed peas for the cooked pea b e p
Kathy Hester says
June 14, 2018 at 1:21 pmYes!
Annie says
January 3, 2013 at 11:07 amGreat 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
January 3, 2013 at 11:12 amthis sounds awesome!
Somer says
January 3, 2013 at 12:57 pmThat pate looks soooo good Kathy! Good to see you back posting. Can’t wait for those stew recipes!
Kathy Hester says
January 3, 2013 at 1:02 pmThanks – it’s good to be back too : )
Shelfishness says
January 6, 2013 at 4:04 pmI love this recipe – it looks delicious and like a great way to get protein without being too boring! Thank you!
Becky Striepe says
January 2, 2018 at 9:26 amOh 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
January 2, 2018 at 10:39 amKathy, 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
January 2, 2018 at 4:38 pmI 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
January 2, 2018 at 7:11 pmWhere do you find jalapeno powder?
Kathy Hester says
January 2, 2018 at 11:07 pmYou can get it online here:
Amy Katz from Veggies Save The Day says
January 5, 2018 at 5:32 pmLooks delicious! Lucky for me I still have some black-eyed peas I need to use!