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Smoky Black-Eyed Peas

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Smoky, savory, and ready in under 30 minutes, these smoky black-eyed peas cook into a hearty bowl with miso depth and just enough richness to feel complete.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 cans 400 g / 15 oz each black-eyed peas, rinsed and drained
  • 1 tbsp 15 ml extra-virgin olive oil
  • 1 medium yellow onion finely diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 tbsp 15 g white miso paste
  • 1 tsp 5 g smoked paprika
  • ½ tsp dried thyme
  • 1½ cups 350 ml vegetable or chicken broth
  • 1 tbsp 15 ml apple cider vinegar
  • 2 spring onions sliced (for garnish)
  • Fresh parsley chopped (for garnish)

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Cook the onion and bell pepper until softened and starting to brown, about 5 to 7 minutes.
  • Stir in the garlic, smoked paprika, and thyme.
  • Add the miso and mash it into the vegetables until it dissolves and smells fragrant.
  • Stir in the black-eyed peas and broth, then bring to a boil.
  • Lower to a simmer and cook uncovered for 15 to 20 minutes, until slightly thickened.
  • Stir in the vinegar.
  • Mash a small spoonful of the peas against the side of the pot for a creamier texture, then stir them back in.
  • Finish with spring onions and parsley, plus shichimi if using.