Black-Eyed Pea Pâté with Pickled Onions
  • 2 cups thinly sliced red onion
  • ½ cup apple cider vinegar
  • 3 tablespoons sugar
  • ½ teaspoon salt and ¼ teaspoon ground black pepper, divided
  • 1 (15 ounces) can black-eyed peas, rinsed and drained
  • ½ cup toasted pecan pieces
  • 2 tablespoons lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • 2 teaspoons finely chopped fresh thyme
  • 1 Tbsp fresh rosemary
  • ¼ tsp crushed red pepper
  • crackers for serving
  1. Toast pecans on a cookie sheet in a preheated 350 degree oven for about 5 minutes, being careful not to burn them.
  2. Put onion, vinegar, sugar, ¼ teaspoon salt, and ⅓ cup water into a small pot. Bring to a boil, then cover and simmer over low-medium heat, stirring occasionally until onion is soft, about 15 minutes; set aside to let cool.
  3. Meanwhile, purée peas, toasted pecans, lemon juice, olive oil, thyme, rosemary, red pepper, remaining ¼ teaspoon salt, pepper and 1 tablespoon warm water in a food processor until combined but still slightly chunky. If too thick, add a bit more olive oil.
  4. Drain onions well. Spread pâté on flatbreads or crackers, garnish with onions and serve. You can make both the pâté and pickled onions in advance and store in the fridge for up to 3 days, then all you have to do is assemble before serving.
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