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Popcorn and Smoky Roasted Black-Eyed Peas

August 22, 2010
Black-Eyed Peas

Dried Black-Eyed Peas (before cooking)

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)


  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.

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