East-West Black-Eyed Peas
- 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.
Ingredients
- 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
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.
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%