Recipe by Engrossed
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."
Top Review by Karen1808
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.
- 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 See How It's Made
- 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.