+GF +SF
In the south, we eat black-eyed peas for luck in the New Year and I make a potful of them every year. This recipe uses up your leftover black-eyed peas and turns them into something special. —KH
MAKES 2 CUPS (416 G)
1½ cups (248 g) cooked black-eyed peas
½ cup (63 g) pecans, lightly toasted in the oven or in a sauté pan
1 tsp salt-free Cajun seasoning
½ tsp jalapeño powder
½ tsp granulated garlic
½ tsp smoked salt, or to taste
½ tsp Tabasco or other hot sauce, or to taste
¼ tsp liquid smoke, or to taste
Put all the ingredients in a food processor and purée until the ingredients are mostly smooth. I like to keep a little bit of texture.
Store leftovers in the fridge for up to a week.