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Creole-Roasted Black-eyed Peas

Creole-Roasted Black-eyed Peas

Eat these extra-crunchy peas by the handful like nuts, or sprinkle over a leafy green salad.

Southern Living JANUARY 2011

  • Yield: Makes 2 cups
  • Total:1 Hour, 25 Minutes

Ingredients

  • 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons Creole seasoning

Preparation

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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Creole-Roasted Black-eyed Peas recipe

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