Black-Eyed Pea Pate Recipe

Name: Black-Eyed Pea Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 2 3/4 cups vegetable broth, 1 tablespoon canned jalapeno juice, 3 pickled jalapeno peppers, whole, and more.

Yes, Black-Eyed Pea Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea Pate

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