Roasting black-eyed peas gives them a crispy, dry texture that’s perfect for snacking. Chili powder and cumin give the beans a flavor-packed coating that won’t disappoint your guests.
Yield: Makes about 2 1/2 cups
Ingredients:
- 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
- 3 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
Directions:
- Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
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