Even though the reviews on this recipe were not favorable, I decided to try it with some *tweaks* as it is low in sodium. I made it with partially cooked black eyed peas (from dried) and then roasted them in a 325 degree oven (in a single layer) on parchment paper for over two hours, stirring every 10 minutes. They came out crunchy without charring, but the seasoning (used as directed) was COMPLETELY lacking in flavor. There was no chili powder *bite*, the cumin fell flat, and even with an additional sprinkle of salt, it wasn't enough to pull any real flavor out to save the recipe. Even with additional effort, it is truly not worth the time or energy. I'm tossing them out in the yard for the squirrels.
Chili-Roasted Black Eyed Peas
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
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Bake: 50 Minutes
Cool: 20 Minutes
- 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
- 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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