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
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
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.
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