BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."
Provided by Engrossed
Categories Chowders
Time 2h10m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO
This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.
Provided by RFalgout
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h30m
Yield 24
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
- Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
- Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
- Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
- Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
- Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
- Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g
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