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Plant-Based Black-Eyed Peas with Miso

Course dinner, lunch
Keyword Plant-based
Prep Time 5 minutes
Cook Time 50 minutes
Soak black-eyed peas 8 hours
Servings 4 servings

Ingredients

  • 8 oz dry black-eyed peas
  • 8 cups water
  • 2 tbsp olive oil
  • 1 large white onion
  • 1 lb cremini mushrooms minced
  • 1 tsp salt
  • 1 tsp pepper

Spices Mix

  • 1 tbsp granulated garlic
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 6-7 garlic cloves minced
  • 2 tbsp miso paste

Instructions

  • RINSE and sort peas, discarding any objects. Pour peas into a large bowl, 4 cups of water, and cover. Let soak for 8 hours or overnight.
  • DRAIN and rinse peas, then pour into a large, heavy-bottom pot. Add 8 cups of water and season with salt and pepper.
  • BRING to a boil, then reduce to a simmer. Cook for 45 minutes or until tender.
  • USE a ladle to remove scum which is a white cloudy substance that forms on top of the water.
  • WHILE the peas are cooking. Sauce the onions in olive oil until translucent.
  • ADD the mushrooms and cook for 3-5 minutes. Then remove from heat and set aside. (I like to cook the mushrooms separately to maintain the meaty texture from the mushrooms.)
  • WHEN the peas are done, add the onions & mushroom mixture to the peas. Next, add the spices and garlic, then stir.
  • USE a small bowl to add miso paste and 2 tablespoons of liquid from the peas. Stir until smooth. Then add miso paste to the pot and stir. Cook for 1 minute.
  • USE the back of a large spoon to smash the peas. This will thicken the peas. Taste and adjust seasoning with salt and pepper.