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Black-Eyed Pea Pâté

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas



Hands-on time 25 mins
Total time 45 mins
Chill time 8 hrs
Yield Makes 4 cups
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.


  • 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
  • Pickled Red Onions and Cukes, drained
  • Crostini

How to Make It

  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.