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.""
photo by PaulaG
- Ready In:
- 2hrs 10mins
- Ingredients:
- 20
- Yields:
-
2 quarts
- Serves:
- 8
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
directions
- 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 (drain them first if you used soaked dried), 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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Reviews
-
Changed a few things for personal preference's sake. I used vegetable broth instead of just plain water to give it a little more flavor, and cut back to just one onion. I also used olive oil instead of sesame because it was what I had on hand, and canned peas, and turnip greens instead of mustard greens. Hearty, delicious on white rice. Will definitely make again. -
We really loved this! I was really surprised by the complexity (and meatiness) of the flavor, and never would have thought that smoked paprika, butter, and sesame oil would have produced that result. I used pinto beans (all I had on-hand) instead of black-eyed peas, but otherwise followed the recipe as written. I will definitely make this again, once our farmer's market starts back up and I can get some mustard greens. Thanks so much for sharing this!! -
This was very good! I used a can of black eyed peas rather than frozen, added 3 strips of diced bacon (put them in with the onions), and 2 cups of chicken broth instead of water. I mixed it in with the brown rice to make it more of a one-dish meal than a soup. It was delicious and I'm sure I'll make it the next time I have mustard greens! -
For a quicker meal, I substituted two cans of black-eyed peas (drained and rinsed), and used a quart-sized box of vegetable broth instead of two quarts of water (these changes also meant I needed to decrease the quantity of salt called for in the recipe). I used all the other ingredients and quantities as listed. This was delicious and SO good with brown rice! The leftovers were even better-- I'll definitely be making it again! -
This was a great warming meal, but it had a bit more to it than a usual soup or stew. I think the sesame oil with things like cumin and garlic is the thing. I did a few things differently: omitted the butter, used [gasp!] canned peas, and used kale rather than mustard greens because that's what was available at the store. I also just served this with a multigrain baguette rather than over rice. It's a tasty and healthy meal that works well as a make-ahead...put the cooled pot in the fridge and just re-simmer when you're ready to enjoy it. The 'sturdy' greens can take all that punishment and still stay green!
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Tweaks
-
Changed a few things for personal preference's sake. I used vegetable broth instead of just plain water to give it a little more flavor, and cut back to just one onion. I also used olive oil instead of sesame because it was what I had on hand, and canned peas, and turnip greens instead of mustard greens. Hearty, delicious on white rice. Will definitely make again.
-
This was very good! I used a can of black eyed peas rather than frozen, added 3 strips of diced bacon (put them in with the onions), and 2 cups of chicken broth instead of water. I mixed it in with the brown rice to make it more of a one-dish meal than a soup. It was delicious and I'm sure I'll make it the next time I have mustard greens!
-
For a quicker meal, I substituted two cans of black-eyed peas (drained and rinsed), and used a quart-sized box of vegetable broth instead of two quarts of water (these changes also meant I needed to decrease the quantity of salt called for in the recipe). I used all the other ingredients and quantities as listed. This was delicious and SO good with brown rice! The leftovers were even better-- I'll definitely be making it again!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
