Salt and Vinegar Roasted Black Eyed Peas

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These are seriously addictive if you're like me and adore the salty-sour flavour. Boiling the already cooked beans in vinegar before roasting acts like a "quick pickle".



1 cup cooked black eyed peas, drained and rinsed

1 ¼ cups apple cider vinegar

1 tsp coarse sea salt



Boil peas and vinegar together for 3 minutes. Remove from heat, cover and let stand 1 hour.

Preheat the oven to 375F and line a baking sheet with parchment.

Drain peas, spread out in one layer on the parchment and sprinkle with salt.

Roast 35-45 minutes, until browned and crisp.

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