Every Helping
Sign in

Snack recipe · from the recipe book

Cracked Pepper Black-Eyed Pea and Edamame Crunch

Crisp, nutty roasted black-eyed peas and edamame coated in coarse black pepper, smoky paprika and a whisper of thyme.

Cracked Pepper Black-Eyed Pea and Edamame Crunch

Ingredients

  • 2 cups342 gBlack-eyed peas, canned, drained and rinsedpatted very dry
  • 2 cups236 gShelled edamame, frozenthawed and patted very dry
  • 1 tbsp16 gOlive oil
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • 1 tsp1 gDried thyme
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  2. Spread the black-eyed peas and edamame on a clean towel, pat them very dry and let them air-dry for 10 minutes.
  3. In a small bowl, stir together the black pepper, smoked paprika, garlic powder, thyme and salt to make the seasoning mix; set it aside.
  4. In a large bowl, toss the black-eyed peas and edamame with the olive oil until evenly coated.
  5. Spread them on the sheet pan in a single layer and roast for 20 minutes, then shake the pan.
  6. Sprinkle half of the seasoning mix over the beans, toss on the pan and roast 15 to 20 minutes more, until golden and crunchy.
  7. Toss the hot beans with the remaining half of the seasoning mix right on the pan.
  8. Leave them on the pan to cool for 10 minutes so they crisp further before serving.

Contains: Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book