Chili-Roasted Black Eyed Peas

Chili-Roasted Black Eyed Peas
Photo by Beth Dreiling Hontzas


  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • ¾ teaspoon ground cumin
  • 1 ½ teaspoons chili powder
  • 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
  • ½ teaspoon salt

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

View full recipe at My Recipes


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