Chili-Roasted Black Eyed Peas

My Recipes-Southern Living December 2008

Makes about 2 1/2 cups

INGREDIENTS:
2 (15.8 oz ) cans black-eyed peas, rinsed and drained

3 tablespoons olive oil

1 1/2 teaspoons chili powder

1 teaspoon pepper

3/4 teaspoon ground cumin

1/2 teaspoon salt

INSTRUCTIONS:

Preheat oven to 425 degrees.

Combine all ingredients in a medium bowl.

Transfer mixture to a lightly greased 17 x 12 inch jelly-roll pan.

Bake 45 to 5o minutes or until crispy and dry, stirring every 10 minutes.

Let cool 20 minutes.