Oh yeah...my countdown to a very southern New Year's Day has begun, and though this black eyed pea recipe isn't exactly "tennis-y", it is for us tennis players (and everyone, really.)
Sure, I have confidence in my game, but I will never turn down the tradition of eating black eyed peas on New Year's day to give it (and the rest of my life) a little boost of luck for the upcoming year. And even if you don't like black eyed peas, you will still like this tasty treat!
Being a vegan, I don't cook these in the traditional manner, with lots of bacon (YUCK!!!) Instead, I prefer to bake mine with a perfect blend of spices so that they end up like crunchy little bits of heaven. And they aren't just for the New Year's day tradition...I also eat them year round as a guilt-free (and highly addictive) snack or as a topping for salads.
So, skip the traditional black eyed peas and whip up a batch of these crispy, spicy, yummy black eyed peas. Happy New Year's y'all!
Servings: 2 | Active time: 5 minutes | Total time: 50 minutes
Ingredients
- Two 15-ounce cans black eyed peas rinsed and drained
Directions
1. Preheat the oven to 400 degrees F.
2. In a small bowl, toss the peas with the other ingredients until well coated. Transfer to a parchment-lined baking sheet. Roast in the oven until the peas are crispy but not blackened, about
30-45 minutes, redistributing once halfway through. Allow to cool on the baking sheet until room temperature. Serve in a bowl as a snack or use as a topping for salads or rice.
NOTE: Check after 30 minutes, and then every 5 minutes. You want the end result to be crispy but still be soft in the center. I once made the mistake of roasting a few of these a little too long and I found them to be kind of dry and "unbean-like."
