Southern tradition calls for the cookin’ n eatin’ of black eyed peas on New Year’s Day fer good luck. I’m what Southerners would call a Northerner, so I don’t typically follow that tradition…but I figured, what could it hurt? I could sure use a Brinks truck backin’ up to my driveway and unloading a few gold bars or stacks of cash, couldn’t you? A traditional recipe for cooking black eyed peas calls for a pot and some bacon. While this sounds pretty good, I wanted something more of a snack. See our family tradition involves eating pork cooked in a vat of sauerkraut. I’m not too sure that the Southern version of black eyed peas would be a great tasting side dish with sauerkraut.
There are a few places where you can learn how to cook black eyed peas in the traditional manner, if that’s how you roll (I’ll let you Google those). But you know how delicious and addicting those oven roasted chickpeas are? You can do the same thing with black eyed peas. I think I might even like the oven roasted black eyed peas (technically these probably should be called oven fried black eyed peas) better than the chickpeas.
You can either use canned or those steamed black eyed peas from Melissa’s Produce. I used those because I like how they taste (compared to the canned variety I’ve been able to track down around here) and finding the canned black eyed peas, here in LA, is like trying to find a natural pair of breasts in this town. But I digress.
I made 2 different batches of these fried black eyed peas, each with different seasonings. My favorite is the Creole.
If you want to be the hostess with the mostest, or the host with the most, you’ll make up a big batch of these and put them out after midnight for everyone to snack on and absorb some of that alcohol they’ve been enjoying. Plus, when one (or several of them) hit the lottery in 2014 you can hit them up for a cut of the winnings since you were the one who helped bring them so much luck and prosperity into their lives.
Happy New Year!!!!!
- 1 11 Ounce Package Steamed Black Eyed Peas
- Spray Olive Oil
- 1½ Teaspoons Creole Seasoning (I used Tony Chachere's)
- Drain and rinse black eyed peas. Make sure that they're drained well and allowed to dry out a bit.
- Pre-heat oven to 400 degrees Farenheit.
- Line a baking sheet with foil.
- Carefully pour black eyed peas onto pan and spray with a coat of oil.
- Sprinkle creole seasoning onto peas and mix to thoroughly coat the peas with oil and seasoning.
- Spread black eyed peas into a single layer on the pan and slide into the oven.
- Cook for 30 minutes and test for doneness (they should be a bit crunchy).
- Carefully stir the peas and let cook for another 10 minutes or until crunchy.
- Remove from oven to cool.
- Pour into serving bowl.
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