Black-Eyed Peas With Mustard Greens and Rice
Recipe: #9409
May 02, 2013
"Adapted from: Vegetable Soups from Deborah Madison's Kitchen. Cookbook notes: 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. Posted for the You Want What?! recipe posting game."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (134.1 g)
- Calories 108.4
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.4 mg
- Sodium - 359.1 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.8 g
- Sugars - 1.9 g
- Protein - 2.9 g
- Calcium - 62.9 mg
- Iron - 1.4 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
Step 2
Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
Step 3
Cook stirring occasionally, until the onions have browned, about 20 minutes.
Step 4
Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
Step 5
Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
Step 6
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.
Step 7
Taste once more for salt and season with plenty of pepper.
Step 8
Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
Tips
No special items needed.
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