My quest for the perfect crispy beans/black-eyed peas continues with this effort following my discussion with the kind people at My Parents’ Basement in Avondale, Georgia (who got me hooked on them in the first place).
Instead of baking them on a sheet pan for 50 minutes with a drizzle of EVOO and kosher salt, I deep fried them for about 20 minutes in lard I render myself (see my post at For the Love of Pork Fat (or How I Learned to Stop Worrying and Render My Own Lard) for how to render).
And rather than use just Fox Bros. dry rub and cayenne for additional seasoning, I also added sweet paprika, chili powder, cumin, and a pinch or two of dark brown sugar.
The result? I probably could have fried them a little longer but much closer with a less EVOO-smokey flavor. Better.