Special Savory Black-Eyed Peas
Any self-respectin' Texan serves black-eyed peas on New Years Day for a year of good luck ahead. But, there's no need to wait to enjoy these great beans only one time per year. Made with sautéed sweet vegetables and seasoned with creamy miso, these black-eyed peas bring out the best of this humble bean, transforming it into star status whether for a casual dinner with the family or for as special event with guests.
- 1 teaspoon olive oil or canola oil
- 1/2 medium-sized onion, thinly sliced
- 1/2 large red bell pepper, thinly sliced
- 3 ribs celery, thinly sliced
- 2 tablespoon white miso or 1 tablespoon tamari shoyu or approximately 1 teaspoon Maldon sea salt or other coarse crystallized sea salt
- 4 1/2 cups cooked black-eyed peas from 2 cups dry or about 2 1/2 cans (15 oz each) plain cooked black-eyed peas
If starting with dry beans, soak blackeyed peas in water for 6-10 hours. Drain and cook with extra water to cover beans in a pressure cooker or cook for approximately 18-20 minutes. Or, if cooking using the boil and simmer method, cover beans with water, allowing for a couple inches additional depth above the surface of the beans and cook for about 1 ½ hours.
Meanwhile, briefly heat oil over medium heat. Add sliced onion and sauté for 3-5 minutes until onion starts to turn golden brown. Then add sliced red bell pepper and sauté for about 2 minutes, followed by the sliced celery. Continue cooking vegetable medley over low heat for 10–15 minutes.
Combine vegetables with cooked beans and season. If using miso, dilute 2 tablespoons of white miso into about ¾ cup broth from the beans or vegetable broth. Then add to the bean mixture. Alternatively, season beans with tamari shoyu or salt. Allow flavors to meld for about 10 minutes before serving.
Serve with your favorite pasta or whole grain. Spinach pasta, spelt ribbon pasta, and brown rice or millet are especially good.
