1/1 Photo of Black-Eyed Peas With Mustard Greens and Rice
2 hrs 10 mins
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."
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- 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
- 1Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- 2Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- 3Cook stirring occasionally, until the onions have browned, about 20 minutes.
- 4Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
- 5Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
- 6Cut 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.
- 7Taste once more for salt and season with plenty of pepper.
- 8Add 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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Nutritional Facts for Black-Eyed Peas With Mustard Greens and Rice
Serving Size: 1 (351 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 141.6
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 2.2 g
- Cholesterol 7.6 mg
- Sodium 353.9 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 3.4 g
- Sugars 1.7 g
- Protein 4.8 g
The following items or measurements are not included: