Total Time
1 Hour 25 Mins
Yield
Makes 2 cups

How to Make It

Step 1

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.

Step 2

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

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