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Friday, February 27, 2015

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.

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