Black-Eyed Peas With Mustard Greens And Rice Recipe

Name: Black-Eyed Peas With Mustard Greens And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 white rice; hot sauce, to serve

Servings: persons

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 white rice
hot sauce, to serve

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.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon toasted sesame oil, 2 medium onions, finely diced, 3 bay leaves, and more.

Yes, Black-Eyed Peas With Mustard Greens And Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed Peas With Mustard Greens And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions