Black-Eyed Pea Pate

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.

• Ready In: 1 hr 5 mins
• Serves: 20

Ingredients

• 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

Directions

1. Cook the peas in the broth for 50-55 minutes until soft.
2. Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
3. Add the rest of the ingredients and blend well.
4. Pour into wax paper lined loaf pan and chill overnight.
5. Serve cold with tortilla or bagel chips.
6. Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.