This is one of my newer favorite snacks. This also makes a great addition to any Southern pot luck dinner (I know because I did, and they did not disappoint).
So, you may ask, “What does this glorious-sounding legume taste like?!”
These guys are amazing both texturally, as they have a crunchy outside and a smooth, creamy interior, and flavorfully, as they taste like super-powered boiled peanuts.
This is a super easy recipe to make a super tasty snack. You get about four cups of peas with this recipe, but trust me, double up.
1 pound dried black eyed peas, sorted and rinsed
1 jalapeno pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1 medium sweet onion, coarsely chopped
hot sauce, to taste
16 oz bottle of canola oil
1/2 teaspoon salt
1. Cover the black eyed peas with several inches of cool water in a large container. Cover and let stand overnight or at least up to eight hours.
2. Drain and rinse the peas, then place them in a large pot. Pour enough water into the pot to cover the peas by about three inches. Stir in the peppers, onion, and hot sauce. Bring to a boil and then reduce heat to low. Simmer for about 50 minutes until the peas are tender.
3. Drain the peas and spread them on a towel-lined baking sheet to dry and set aside.
4. Heat oil in Dutch oven or large sauce pan to 375 degrees.
5. Immerse about a cup of peas into the oil per batch. Fry for about 4-6 minutes or until peas begin to float on the surface.
6. Remove peas and drain on paper towels. Pour peas in a large bowl and toss with salt.
7. Serve hot with a spoon or just pour a few in your hand and go.