Guest Post: Popcorn and Smoky Roasted Black-Eyed Peas

I'm so thankful for bloggy friends during this busy time! Please enjoy the first of many great guest posts EFYP will be blessed with over the next few months.

Micaela Vega is a working mother of 2, who writes about her experience with incorporating healthier food options into her family's meals at Striving Bean. Sometimes her kids like it, sometimes they don’t – she'll let you know about both.

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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!

Dried Black-Eyed Peas (before cooking)

Popcorn & Smoky Roasted Black-Eyed Peas
Recipe by Striving Bean

Ingredients

• 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)

Directions

1. Preheat oven to 450° F
2. If using canned beans, rinse and drain.  Blot beans dry with clean towel.
3. Mix together beans, olive oil, sea salt, and smoked paprika.
4. Spread beans evenly onto a baking sheet.
5. Roast beans for 18 – 22 minutes. (depending on your oven)
6. Check every so often. Goal is to dry them (not burn them) so they’re crunchy.
7. 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.