|2 servings||calories per servings 130||protein serving 3 g||carbs per serving 16 g||total fat per serving 7 g|
Black-eyed peas roast up crisp, making a perfect snack food that also happens to be loaded with protein, potassium and iron. Tossed in our own seasoning blend, they go very well with your favorite game-day adult beverage (beer). Order them as part of our Game Day Entertaining Kit by clicking on the "Menu" link above.
|Nutrition Facts||/ Per Serving|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||4 g|
These can be cooked well in advance, up to a day or two. Heat oven to 375°F. Prepare your mise en place: Rinse and drain peas. Spread in a single layer on paper towels to dry.
In a mixing bowl, combine dried peas, 2 teaspoons olive oil, and 2 teaspoons PeachDish Seasoning (about 2/3 packet). Mix carefully to combine; try to avoid mashing any beans.
Spread beans in a single layer on a heavy baking pan. Try to spread them so that no beans are touching.
Bake at 375°F for 20 minutes. Remove pan from oven, and gently stir beans with a wooden spoon or high-temperature spatula. Spread out in a single layer again. Bake until the beans become crispy and a little crunchy (watch them carefully toward the end, as they can go from crispy to burnt quickly), 15-25 minutes more.
While the beans roast, wash and dry mixing bowl. Combine hot roasted beans with remaining 1 teaspoon olive oil and 1 teaspoon seasoning. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...