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Black-Eyed Peas With Mustard Greens and Rice

Created by Engrossed on May 2, 2013

3 tablespoons celery leaves, chopped
1 tablespoon tomato paste
2 cups frozen black-eyed peas (or 1 cup dried black-eyed peas, soaked overnight)
2 quarts water
1 teaspoon sea salt, more to taste
Fresh ground pepper, to taste
1 bunch mustard greens
1 cup cooked brown rice (or cooked white rice, to serve)
Hot sauce, to serve

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.