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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
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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. Ingredients:
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 |
Directions:
1. Cook the peas in the broth for 50-55 minutes until soft.
2. Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
3. Add the rest of the ingredients and blend well.
4. Pour into wax paper lined loaf pan and chill overnight.
5. Serve cold with tortilla or bagel chips.
6. Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.
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