East-West Black-Eyed Peas

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 7/29/2020

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

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

20 min Prep: 5 min Cook: 15 min
Serves: 8 Save

Ingredients (11)

  • 3 tablespoon 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 clove garlic, chopped
  • 4 can (15-ounce) black-eyed peas
  • 2 tablespoon heaping dark or light miso
  • 1 teaspoon salt
  • Coarsely ground black pepper

Directions

  1. Heat vegetable oil in a large, heavy skillet. Add onion and chipotle pepper; saute about 8 minutes. Add carrots, celery, bell pepper and garlic; saute 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.

Mojito

The Bar

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves
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