Creole-Roasted Black-eyed Peas

Ingredients

• 31.6 oz black-eyed peas drained and rinsed canned
• 1.5 teaspoons creole seasoning 
• 3 tablespoons olive oil 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Gently toss black-eyed peas with olive oil and Creole seasoning.
3. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan.
4. Bake 55 to 60 minutes or until crispy and dry, stirring every 10 minutes.
5. Let cool 20 minutes.
6. Note: We tested with Bush's Best Blackeye Peas.