Black-Eyed Peas with Mustard Greens and Rice

Name: Black-Eyed Peas with Mustard Greens and Rice
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 8 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 2 tbsp butter; 1 tbsp toasted sesame oil; 2 medium onions; 3 bay leaves; 2 celery ribs; 2 garlic cloves; 1 tsp dried thyme; 0.5 tsp hot red pepper flakes; 1 tsp spanish smoked paprika; 1 tsp ground cumin; 3 tbsp celery leaves; 1 tbsp tomato paste; 2 cup frozen black-eyed peas; 8 cup water; 1 tsp sea salt; sea salt; fresh ground pepper; 1 bunch mustard greens; 1 cup cooked brown rice; hot sauce

Black-eyed peas, mustard greens and brown rice simmered on the stove and spiced with bay leaves and smoked paprika for an American soup. It comes to the table with tabasco, crystal, or other favorite hot sauce.

2 hr 10 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 120 min · 130 min total
Difficulty: medium

1
Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
2
Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
3
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.
20 min
4
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.
5
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.