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!
It is really hard to go wrong with black eyed peas in my house. DH loved this delicious soup. I used canned peas to make this a quick to fix dinner. I tossed the mustard greens into the soup and allowed to cook until tender. This was served over brown rice, about 1/2 cup per serving. I will be freezing leftovers for a later date.
A good and spicy lowfat dish that sticks to your ribs. I slow-cooked frozen BE peas for 5 hours or so then added canned/drained turnip greens (personal taste)to cook for another hour or so. I didn't measure the hot pepper flakes but probaly used a tsp. or more. Lots of flavor and easy to make. Thanks for posting your recipe.
My DH said this was a 6 star.