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.

Ingredients

  • 3  tablespoons 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  cloves garlic, chopped
  • 4  cans (15-ounce) black-eyed peas
  • 2  tablespoons heaping dark or light miso
  • 1  teaspoon salt
  •  Coarsely ground black pepper

Prep Time – 5
Cook Time – 15

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.

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