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Nutrition Facts
Serving Size 41 g
(Approx. 10 Servings)
Amount Per Serving
Calories 70 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 580 mg 24%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 3 g
Vitamin A 2% • Iron 6%
Vitamin C 2% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Black Eyed Peas

Prep Time
1 hour
Cook Time
1 h 30 m
Total Time
2 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

12 Oz Fresh Blackeyed Peas, in produce
3 cup(s) vegetable or chicken stock
1 Tbsp kosher salt, use half amount if using iodized table salt
1 Tsp cumin
1/2 Tsp granulated garlic
1 Tsp smoked paprika
1 Tsp dried oregano
1 Tsp onion powder
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
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Instructions

1
In a large pot with tight fitting lid add black eyed peas, stock and salt. Bring to a rapid boil then cover and turn down heat to low.
2
Allow beans to cook for about 50 minutes or until just tender but not mushy or overcooked. Drain and spread out onto a sheet pan to cool.
3
Preheat oven to 375°F.
4
In a bowl, combine cooked and cooled black eyed peas, cumin, garlic powder, smoked paprika, oregano, onion powder, red wine vinegar and olive oil.
5
Toss everything to coat taste and if needed season to taste with salt and pepper.
6
Wrap a sheet pan with foil and spread black eyed peas out onto sheet pan. Roast for 30 minutes or until lightly browned. Turn oven off and let beans sit an additional 30 minutes.
7
Remove from oven and allow to cool completely. Beans will dry out further while cooling. Place into a bowl and serve.
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