Black-eyed Peas Pate

Last Updated on Thursday, 30 December 2010 01:14 Written by Flax Thursday, 30 December 2010 01:11

Beans, beans, are good for your heart……..

Many people avoid eating beans for certain unspecified reasons. Here are a few tips to help you out. While there are arguments both ways for soaking or not soaking beans, here’s one argument. Soaking beans overnight, and then cooking them in fresh water helps to remove the phytic acid. Phytic acid is one of the main reasons for beans causing digestive issues. Be aware however that there are arguments the complete opposite of this one.

Another way to avoid problems with beans is to eat them in small amounts. Legumes are a protein. According to my food triangle, all proteins, animal or vegetable should be only 10% of the diet. Sticking to small amounts of beans might be another way to avoid digestive issues.

My favorite way to prevent this problem is by cooking beans with seaweed. Kombu is the seaweed that works best in this case. A number of spices also help to remove gases from the beans. These include; turmeric, cumin and bay leaf. If you notice, a lot of bean recipes will include these spices in the cooking water. Since however I am on a seaweed kick, I see using kombu here, as another opportunity to get in my seaweed RDA.

While I like to eat this bean spread throughout the year, it can also be made for Rosh Hashanah. The black-eyed peas are rubiya, one of the Rosh Hashanah simanim.


1/2 cup black-eyed peas, soaked overnight
4 cups water
1 piece kombu
3 tbsp olive oil
salt and pepper

Spill out the soaking water and drain the beans. Bring the fresh water to a boil and add the beans and the kombu. Cook for 1-1 1/2 hours until the beans are very soft. Drain the beans and remove the kombu. Puree the beans in a food processor along with the spices and oil.

Serve on garlic bread.

The pate can last refrigerated for up to a week.

Note: If you are accustomed to the taste of the kombu than puree it with the kombu. If you are not yet adjusted to the flavor, hold out on the kombu until you are more used to the flavor. You are getting the benefits of the kombu from the cooking itself.


1 Comment

  1. shira   |  Sunday, 23 January 2011 at 10:10 am

    This was really delicious. My husband and I are mostly vegan (no dairy, eggs, meat, poultry, fish occationally). My son lifts weights. We are always looking for quick and good sources of protein. This dish was wonderful, and a great addition to the Shabbat first course of pate’s and salads. Thanks Sima

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