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.

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


  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.