black eyed peas, gluten free, healthy, protein, salty, snacks, Southern, tapas, vegetarian
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.