Chili-Roasted Black Eyed Peas Recipe Print Page

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Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Chili-Roasted Black Eyed Peas

Southern Living DECEMBER 2008

Yield: Makes about 2 1/2 cups
Prep time:10 Minutes
Bake:50 Minutes
Cool:20 Minutes

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

Preparation

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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Chili-Roasted Black Eyed Peas recipe