Black-Eyed Pea Nuts

What did the rooster say to the hen?

This snack was inspired by two things. For starters, we often see recipes for roasted chick peas and never, ever make them. (Forgot to soak the beans again!) Second, the bar at our favorite restaurant in town serves fried black-eye peas. Genius, right? But we hate frying, so … cue light bulb.

A few things first. Black-eyed peas cook super fast and they don’t need to be soaked. Don’t cook them all the way on the stovetop. They’ll get too mushy to work with. Also, this spice mix was a stroke of genius, but you don’t have to stick to it. A mix of paprika and cayenne would also be great. And you can never go wrong with Old Bay alone.

Black-Eyed Pea Nuts

  • 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
  • white pepper to taste
  • black pepper to taste

Rinse beans removing any stones. Cover with water in a three-quart stock pan and cook for 15-20 minutes. They should still have a little bite in them, but not be completely done. Drain beans in a colander. Heat oven to 375. Grease a baking tray with one tablespoon of the oil. In a small bowl, mix spices, adding salt and peppers to taste at the end. Toss the spice mix and two tablespoons of oil with beans. Stir gently to coat. Pour beans onto baking sheet in one layer. Roast the beans for 35-45 minutes, stirring every 15 minutes or so to cook evenly. The beans are done when they sound like popcorn kernels rolling around on the tray. Let cool.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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24 Responses to Black-Eyed Pea Nuts

  1. Carolyn Chan says:

    Great idea to roast them!

  2. Love the spices here.. and love your creativity!!

  3. Brilliant idea and I have a container of old bay that my daughter-in-law sent from the states… double win as I can use your recipe or go all lazy and use the old bay.

  4. Excellent snack to go with a drink. I think they would kill a glass of wine, so we’re looking at beer:)

  5. ChgoJohn says:

    I think your serving “bowl” is genius! It would prevent someone like myself from finishing off an entire bowlful while watching a movie or game.

  6. My Kitchen Stories says:

    Lovely idea .. They look really healthily tastey!

  7. crustabakes says:

    I am so absolutely with you when it comes to forgetting to soak beans !

  8. Michelle says:

    Brilliant! And what a great mug.

  9. Mad Dog says:

    Excellent – they look delicious ;-)

  10. nrhatch says:

    Those sound tasty . . . definitely worth CROWING about. :D

  11. Eva Taylor says:

    This recipe sounds interesting. We’ve done the chickpeas before, and they took a really long time to oven “fry” up. I like a little heat too.

  12. I love this. How long will they last – assuming they’re not all eaten at once?
    We stayed at the hotel where Ashley’s is last time we were in Arkansas, but only ate in the bar. It was excellent, too…
    (I’d rather stay in L.R. than Pine Bluff…ya’ know?)

  13. Great idea! I’ll have to try it.

  14. Andrea says:

    What a great idea! They look and sound great!

  15. Wonderful spice mix and a wonderful idea!

  16. Great way to add Southern flair to a traditional treat. I like your thinking!

  17. I tried something like this once with chick peas when a friend asked me to make a snack that was vegan and gluten free, but you take it to the top with these great bold spices

  18. egg me on says:

    A sound that gets my taste buds going: popcorn kernels rolling around. I’ve also wanted to try fried chickpeas but have the same annoyance of not soaking the beans. These looks quite tasty. Great bar snack.

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