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.

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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