Black Eyed Pea Pate Recipes

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BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA



Black-Eyed Peas With Vegetables and Small Pasta image

The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 12

1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves to taste, minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste

Steps:

  • Cover the black-eyed peas with water, bring to a boil and then drain.
  • Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams

SOUTHERN BLACK-EYED PEAS



Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

  • Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.

BLACK-EYED PEA PATE



Black-Eyed Pea Pate image

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.

Provided by sassafrasnanc

Categories     Beans

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 53.4, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.6, Sodium 269.7, Carbohydrate 8.1, Fiber 1.2, Sugar 1.6, Protein 3

BLACK-EYED PEA PATTIES



Black-Eyed Pea Patties image

This is a recipe my mom used to make growing up. This being a southern staple, the ingredients from recipe to recipe will vary. Experiment to perfection! Note: I highly recommend serving this with the wonderful Cucumber Salad (#51721)

Provided by TadGhostal

Categories     Lunch/Snacks

Time 15m

Yield 6-8 Patties, 4-8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black-eyed peas, drained
2 egg whites
3/4 cup cornbread stuffing mix (or cornbread)
1 onion, chopped
1 tablespoon black pepper
1 teaspoon lemon juice
1 teaspoon salt (to taste)

Steps:

  • Saute the chopped onion in a bit of oil until translucent, then remove.
  • In a large bowl, combine all ingredients (including the sauteed onion).
  • Mash mixture (I use a large fork) until about half of the peas are completely mashed.
  • Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
  • In a skillet, heat about 1/2 inch oil on med-high.
  • When the oil is hot, add patties.
  • Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
  • Remove to paper towel to absorb grease.
  • Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

Nutrition Facts : Calories 188.3, Fat 1.3, SaturatedFat 0.3, Sodium 1246.1, Carbohydrate 33, Fiber 7.8, Sugar 1.3, Protein 12.3

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