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Chili-Roasted Black Eyed Peas

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 10 mins
Bake time 50 mins
Cool time 20 mins
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

How to Make It

  1. 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.