East-West Black-Eyed Peas

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 15 mins

Black-eyed peas, a New Year’s Day must, team up with miso for a bicultural celebration.

Mark Boughton Photography / styling by Teresa Blackburn

Miso, a fermented soybean paste, is available at natural foods supermarkets (in the refrigerator case) and Asian groceries.


3 tablespoons vegetable oil
1 -- onion, chopped
1/2 -- dried chipotle pepper, broken in half
2 -- carrots, chopped
2 -- celery stalks, chopped
1 -- red bell pepper, chopped (optional)
3 cloves garlic, chopped
4 cans (15-ounce) black-eyed peas
2 tablespoons heaping dark or light miso
1 teaspoon salt
-- Coarsely ground black pepper


  1. Heat vegetable oil in a large, heavy skillet. Add onion and chipotle pepper; sauté about 8 minutes. Add carrots, celery, bell pepper and garlic; sauté 5 minutes.
  2. Place peas in a large Dutch oven. Add onion mixture to peas. Add miso, sesame oil, salt and pepper. Stir gently. Cook over medium-low heat until thoroughly heated.

Recipe by Crescent Dragonwagon.



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