30-Minute Smoky Black Eyed Peas, Asian twist

This elevated take on a Southern classic swaps traditional ham hock for smoked paprika and white miso, creating a rich, savory depth in a fraction of the time. It is a hearty, nutrient-dense meal that bridges the gap between soulful comfort food and modern fusion.

Why This Recipe Works

By sautéing the aromatics with white miso and smoked paprika, we “bloom” the spices to mimic the flavor of slow-simmered smoked meats. Using canned black eyed peas that are simmered in a small amount of broth allows the starches to release quickly, creating a creamy, “pot liquor” consistency in just 20 minutes.

Ingredients

• 2 cans (400g/15oz each) Black eyed peas, rinsed and drained
• 15ml (1 tbsp) Extra virgin olive oil
• 1 medium Yellow onion, finely diced
• 1 Green bell pepper, diced
• 2 cloves Garlic, minced
• 15g (1 tbsp) White miso paste
• 5g (1 tsp) Smoked paprika (Pimentón)
• 1g (1/2 tsp) Dried thyme
• 350ml (1.5 cups) Vegetable or chicken bone broth
• 15ml (1 tbsp) Apple cider vinegar
• Optional Twist: 5g (1 tsp) Shichimi Togarashi for a spicy citrus-pepper finish
• 2 Spring onions, sliced (for garnish)
• Fresh parsley, chopped

Instructions

1. Sauté the Aromatics Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper. Sauté for 5–7 minutes until softened and the edges start to brown.
2. Toast the Spices and Miso Add the minced garlic, smoked paprika, and dried thyme. Stir in the white miso paste, mashing it against the bottom of the pan for 1 minute to caramelize the sugars and deepen the umami flavor.
3. Simmer Add the rinsed black eyed peas and the broth. Stir well to ensure the miso is fully dissolved. Bring to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes, or until the liquid has thickened into a light gravy.
4. Brighten the Flavor Stir in the apple cider vinegar. This acidity is crucial to balance the richness of the miso and the earthiness of the peas.
5. The Final Mash For a creamier texture, take a wooden spoon and crush a small portion (about 1/4 cup) of the peas against the side of the pot, then stir them back in.
6. Garnish and Serve Top with sliced spring onions, parsley, and the Optional Twist of Shichimi Togarashi if you want an extra layer of fusion heat.

Tips & Variations

• Substitution: If you prefer using dried peas, soak them overnight and increase the cook time to 60–90 minutes, adding more broth as needed.
• Flavor Boost: If you aren’t keeping it vegetarian, adding a small amount of diced pancetta or bacon at the beginning of Step 1 adds traditional smoky fat.
• Serving Suggestion: Serve over steamed white rice or with a side of skillet cornbread.
• Make it a Feast: These smoky peas make a savory breakfast base—simply spoon them over pan-fried starches for a hearty morning meal. They also work beautifully as a side for my 15-Minute Honey-Sriracha Glazed Salmon or alongside my 15-Minute Miso-Butter Scrambled Egg Bowls.

Storage

• Storage: These peas taste even better the next day. Store in an airtight container for up to 5 days or freeze for up to 3 months.