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East-West Black-Eyed Peas

East-West Black-Eyed Peas

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.

Prep: 5 days Cook: 15 days
Serves: 8 Save

Ingredients (11)

  • 3 T Vegetable Oil
  • 1 Onion
  • ½ Chipotle Chile Pepper, Dried
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Red Bell Pepper (optional)
  • 3 Garlic Cloves
  • 60 oz Black Eyed Peas, Canned
  • 2 T Miso
  • 1 tsp Salt
  • 1 tsp Black Pepper, Freshly Ground
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Directions

  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.