Black-Eyed Peas With Mustard Greens and Rice
"Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."..."
INGREDIENTS
•
2 tablespoons butter
•
1 tablespoon toasted sesame oil
•
2 medium onions, finely diced
•
3 bay leaves
•
2 celery ribs, diced
•
2 garlic cloves, chopped
•
1 teaspoon dried thyme
•
1/2 teaspoon hot red pepper flakes
•
1 teaspoon spanish smoked paprika
•
1 teaspoon ground cumin
•
3 tablespoons celery leaves, chopped
•
1 tablespoon tomato paste
•
2 cups frozen black-eyed peas (soak dried peas overnight) or 1 cup dried black-eyed peas (soak dried peas overnight)
•
2 quarts water
•
1 teaspoon sea salt
•
sea salt, to taste
•
fresh ground pepper, to taste
•
1 bunch mustard greens
•
1 cup cooked brown rice or 1 cup cooked white rice
•
hot sauce, to serve
Comments & Reviews
Just A Pinch Sweepstakes