This was a simple and delicious recipe! It was a hit with even the pickiest eaters of our family! The only changes I would make is to double the pickled onions & cukes recipe as this was very popular, and to possibly add a little more olive oil as it runs a little dry (you have to use your judgement).
Black-Eyed Pea Pâté
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.
More From Southern Living
Total: 45 Minutes
Chill: 8 Hours
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This