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  • 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


  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.

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The recipe was originally published as East-West Black-Eyed Peas on

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