Still have some black-eyed peas leftover from yesterday’s dinner? Transform them into a spread that will fit right in with your resolutions!
In the south we eat black-eyed peas for luck in the New Year. I always make a slow cooker full of them the night before to serve for New Year’s brunch for my friends. 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 cornbread with a side of greens cooked with orange juice and sesame oil.
You can get one of my recipes for slow cooker black-eyed peas on my blog. I do tend to change it up a little every year, but my friend Faith, who hates black-eyed peas, eats them so they must be good!
One of the beans I discovered last year writing my heirloom bean book was the pretty, and very tasty, yellow-eyed beans. They are actually a relative to the kidney bean, but they work perfectly in any dishes that call for black-eyed peas.
If you can get your hands on some try them in this soup from Rancho Gordo or in your favorite black-eyed pea recipe. They are worth the extra money and they would be perfect in this pate too.
Pecans are one of my favorite nuts. I love their smoky flavor and the texture that they add to this pate. Depending on where you live they may be expensive and you can certainly substitute walnuts or even almonds if that works better for you. I’m lucky because Cheryl gets 2 pounds every year from her workplace and they go right into our pantry to use throughout the year.
If you can’t see the recipe above go directly to it on the Key Ingredient site here.
Happy New Year!
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book, The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.