Chili-Roasted Black Eyed Peas

Southern Living
Chili-Roasted Black Eyed PeasRecipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Makes about 2 1/2 cups


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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


Prep: 10 Minutes
Bake: 50 Minutes
Cool: 20 Minutes

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.

Created date

November 2008