My mom and I both burnt our first batches. We reduced the temp to 400 degrees, checked them every 8 or 9 minutes & stirred. Cooking time was also reduced to about 40-45 minutes.We also increased the creole seasoning.They do shrink up quite a bit, so you're only left with 2 cups or so. They are delicious when cooked correctly! Keep an eye on those peas!
Creole-Roasted Black-eyed Peas
Eat these extra-crunchy peas by the handful like nuts, or sprinkle over a leafy green salad.
Yield: Makes 2 cups
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1 Hour, 25 Minutes
- 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
- 3 tablespoons olive oil
- 1 1/2 teaspoons Creole seasoning
- 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.
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