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.

Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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