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When I have a food craving, it’s usually for crunchy saltiness. I usually don’t want potato chips, just because they are so bad for you. These little babies meet my needs. And they have a little boost of protein that keeps you from getting hungry. I love that you could use nearly any flavor combination with them. Next time I am thinking something curry… What flavor combo would you use?


Crispy Spicy Black Eyed Peas (from Rufus’ Food and Spirits Guide)

  • 2 cups dried black-eyed peas
  • 3 tbsp olive oil
  • 2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 tsp Old Bay
  • 1/2 tsp paprika
  • 1/4 tsp ginger
  • 1/4 tsp turmeric
  • sea salt to taste (it takes quite a bit)
  • white pepper to taste
  • black pepper to taste

Preheat oven to 350 degrees. Rinse beans removing any stones or dirt. Cover with water simmer for 15-20 minutes. They should still have a little bite in them. Drain beans. In a bowl, combine the peas, oil, spices, salt and pepper. Stir gently to coat. Pour beans onto the baking sheet. Roast for 45 to 1 hour or until the sound like popcorn kernels rolling around on the tray. Let cool. Store in airtight container.