You are here: Home » Recipes » East-West Black-Eyed Peas 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 PrintEmail Miso, a fermented soybean paste, is available at natural foods supermarkets (in the refrigerator case) and Asian groceries. Ingredients 3 tablespoons vegetable oil1 -- onion, chopped1/2 -- dried chipotle pepper, broken in half2 -- carrots, chopped2 -- celery stalks, chopped1 -- red bell pepper, chopped (optional)3 cloves garlic, chopped4 cans (15-ounce) black-eyed peas2 tablespoons heaping dark or light miso1 teaspoon salt -- Coarsely ground black pepper Instructions 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. 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.