East-West Black-Eyed Peas

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 15 mins

Miso, a fermented soybean paste, is available at natural foods supermarkets (in the refrigerator case) and Asian groceries.


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


  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.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 190
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 1430mg
  • Potassium 570mg
  • Carbohydrate 31g
  • Fiber 8g
  • Sugars 2g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 20%