These aren't just any peas. They're roasted and spiced black-eyed peas, and they make for a perfect afternoon or party snack.
- 4 lbs Blackeyed Peas, cooked, rinsed and drained. (May use 4 cans Black-eyed Peas -be sure to drain and rinse)
- 6 T Olive Oil
- 6 t Chili Powder
- 3 t Black Pepper
- 3 t Ground Cumin
- 4 t salt
Preheat oven to 425 degrees.
Place well-drained peas in a bowl. Add olive oil. Toss thoroughly to coat. Add spices and again toss thoroughly to evenly distribute. Place oiled, spiced peas in thin layer across a lightly oiled half-sheet pan. (May use any pan with a reasonable amount of "sides.")
Place pan in pre-heated oven. Watch carefully, thoroughly stirring peas every 8-10 minutes. Cook time varies slightly from oven to oven, but peas are done when dry, crispy and brown, approximately 40 minutes.
Remove from oven and allow peas to cool - roughly 30 minutes.
Variation: if you prefer a sweet/spicy flavor, substitute 6 teaspoons Creole or Cajun Dry Seasoning.
These peas are a healthier alternative to party mix or nuts. Very little fat, loaded with fiber and iron. Roasted Blackeyed Peas are an unexpected treat for after school or game-watching.