Black-eyed Peas With Mustard Greens And Rice

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 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 rice
• hot sauce, to serve

Recipe

• 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.
• 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.
• 5 simmer, covered, until the beans are tender. taste for salt and season with pepper.
• 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.
• 7 taste once more for salt and season with plenty of pepper.
• 8 add a few spoonfuls of rice to each bowl and serve with tabasco, crystal, or other favorite hot sauce on the side.