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Black Eyed Peas With Mustard Greens And Rice

Main Recipe

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."



black eyed peas with mustard greens and rice image

Time: 130 minutes

Number Of Ingredients: 19

Ingredients: butter,toasted sesame oil,onions,bay leaves,celery ribs,garlic cloves,dried thyme,hot red pepper flakes,smoked paprika,ground cumin,celery leaves,tomato paste,frozen black-eyed peas,water,sea salt,fresh ground pepper,mustard greens,cooked brown rice,hot sauce

Steps:

  1. melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty
  2. add the sesame oil , then the onions , bay leaves , celery , garlic , thyme , chile flakes , smoked paprika , cumin and celery leaves
  3. cook stirring occasionally , until the onions have browned , about 20 minutes
  4. stir in the tomato paste , then add the beans , 2 quarts water , and 1 tsp salt
  5. simmer , covered , until the beans are tender
  6. taste for salt and season with pepper
  7. cut the mustard greens off their stems and wash them
  8. simmer in salted water to cover until tender , a few minutes , then transfer to a strainer , rinse with cool water , and chop
  9. stir them into the beans
  10. taste once more for salt and season with plenty of pepper
  11. add a few spoonfuls of rice to each bowl and serve with tabasco , crystal , or other favorite hot sauce on the side
    time-to-make     course     main-ingredient     preparation     occasion     soups-stews     beans     vegetables     easy     fall     vegetarian     winter     chowders     dietary     seasonal     greens     onions     4-hours-or-less

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