Popcorn and Smoky Roasted Black-Eyed Peas
It’s not often that “Black-eyed peas” and “snack” go together, but they go together surprisingly well.
I made some popcorn for the kids the other night, and thought….hmm…how could I add beans to the mix?
Voilà: Popcorn & Smoky Roasted Black-Eyed Peas. A quick and easy snack that the kids really liked.
Another great discovery this weekend? My daughter loves smoked paprika. There’s a difference between smoked paprika and regular paprika. The smoked has a deeper and smokier flavor. Makes sense, doesn’t it?
So break out the movies, cozy up on the couch, and grab yourself a big bowl of Popcorn & Smoky Roasted Black-Eyed Peas!
Popcorn & Smoky Roasted Black-Eyed Peas
Recipe by Striving Bean
- 1 2/3 cup (1.66 cup) cooked Black-Eyed Peas (or try 15 oz. can)
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 – 3 teaspoons smoked paprika (depending on your taste)
- several cups air-popped popcorn
- small amount melted butter & sea salt (to taste)
- Preheat oven to 450° F
- If using canned beans, rinse and drain. Blot beans dry with clean towel.
- Mix together beans, olive oil, sea salt, and smoked paprika.
- Spread beans evenly onto a baking sheet.
- Roast beans for 18 – 22 minutes. (depending on your oven)
- Check every so often. Goal is to dry them (not burn them) so they’re crunchy.
- Mix black-eyed peas with popcorn, small amount of melted butter, and additional sea salt (to taste)
Another option is to roast them at a lower heat (425° F) for longer.
Our family weighs in:
- We all liked them. Daughter said the black-eyed peas reminded her of “black olives”. They reminded me of soy nuts.
Store left-overs in the refrigerator. The black-eyed peas also make a great salad topping.