1 hr 5 mins
You can serve this like a real pate in slices or you can fry them into bite size tidbits. Both variations are popular. Vegetarians are always delighted to find something "different" at the hors d'eourve table.
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Units: US | Metric
- 1 cup dried black-eyed peas
- 2 3/4 cups vegetable broth
- 1 tablespoon canned jalapeno juice
- 3 pickled jalapeno peppers, whole
- 1/3 cup onion, chopped
- 1 garlic clove
- 1/4 cup shredded cheddar cheese
- 1 1/2 teaspoons butter
- 6 ounces green chilies, chopped, canned
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot sauce
- 1Cook the peas in the broth for 50-55 minutes until soft.
- 2Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
- 3Add the rest of the ingredients and blend well.
- 4Pour into wax paper lined loaf pan and chill overnight.
- 5Serve cold with tortilla or bagel chips.
- 6Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.
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Nutritional Facts for Black-Eyed Pea Pate
Serving Size: 1 (25 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 53.4
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.5 g
- Cholesterol 2.5 mg
- Sodium 269.7 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 1.2 g
- Sugars 1.6 g
- Protein 2.9 g
The following items or measurements are not included: