Ingredients
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2 tablespoons butter
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1 tablespoon toasted sesame oil
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3 bay leaves
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2 celery ribs, diced
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2 garlic cloves, chopped
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1 teaspoon dried thyme
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1 teaspoon spanish smoked paprika
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1 teaspoon ground cumin
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3 tablespoons celery leaves, chopped
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1 tablespoon tomato paste
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2 cups frozen black-eyed peas (soak dried peas overnight) or 1 cup dried black-eyed peas (soak dried peas overnight)
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2 quarts water
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1 teaspoon sea salt
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sea salt, to taste
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1 bunch mustard greens
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1 cup cooked brown rice or 1 cup cooked white rice
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hot sauce, to serve
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2 medium onions, finely diced
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fresh ground pepper, to taste
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1/2 teaspoon hot red pepper flakes
Instructions
- Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- 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.
- 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.
- 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.