Black-Eyed Pea Pate

Name: Black-Eyed Pea Pate
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 20 serving(s)
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

Submitted by sassafrasnanc

"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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Ready In:: 1hr 5mins
Ingredients:: 12
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

Cook the peas in the broth for 50-55 minutes until soft.
Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
Add the rest of the ingredients and blend well.
Pour into wax paper lined loaf pan and chill overnight.
Serve cold with tortilla or bagel chips.
Variation: (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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RECIPE SUBMITTED BY

sassafrasnanc

Fairview, 73

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