Black-Eyed Peas With Mustard Greens And Rice - cooking recipe

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

Preparation

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.