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."
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:
- melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty
- add the sesame oil , then the onions , bay leaves , celery , garlic , thyme , chile flakes , smoked paprika , cumin and celery leaves
- cook stirring occasionally , until the onions have browned , about 20 minutes
- stir in the tomato paste , then add the beans , 2 quarts water , and 1 tsp salt
- simmer , covered , until the beans are tender
- taste for salt and season with pepper
- cut the mustard greens off their stems and wash them
- simmer in salted water to cover until tender , a few minutes , then transfer to a strainer , rinse with cool water , and chop
- stir them into the beans
- taste once more for salt and season with plenty of pepper
- add a few spoonfuls of rice to each bowl and serve with tabasco , crystal , or other favorite hot sauce on the side
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