Black-Eyed Pea Pâté

Black-Eyed Pea Pâté Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.

Make Ahead: Make and chill recipe up to 2 days ahead.

Yield:

Makes 4 cups

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 45 Minutes
Chill: 8 Hours

Ingredients

1 1/2 cups frozen black-eyed peas
1/2 jalapeño pepper, seeded
3/4 cup chopped country ham
1 (3.5-oz.) package fresh shiitake mushrooms, sliced (or 4 oz. sliced button mushrooms)
3 garlic cloves, chopped
1/2 cup olive oil, divided
1/4 cup dry white wine
1/2 cup finely chopped toasted walnuts
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
Crostini

Preparation

1. Cook peas according to package directions, adding jalapeño to water. Drain.

2. Sauté ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.

3. Process peas, jalapeño, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.

4. Stir pâté, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

Note:

Marian Cooper Cairns,

December 2013
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