Creole-Roasted Black-eyed Peas

Southern Living
Eat these extra-crunchy peas by the handful like nuts, or sprinkle over a leafy green salad.
Makes 2 cups


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2 (15.8-oz.) cans black-eyed peas, drained and rinsed
3 tablespoons olive oil
1 1/2 teaspoons Creole seasoning


Total: 1 Hour, 25 Minutes

Preheat oven to 425°. Gently toss black-eyed peas with olive oil and Creole seasoning. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 55 to 60 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Note: We tested with Bush's Best Blackeye Peas.

Created date

December 2010