Black Eyed Peas With Mustard Greens And Rice Recipe

This comforting, plant-based stew is inspired by Deborah Madison's kitchen, offering a hearty and flavorful meal perfect for a cozy night in. Forget lengthy soaking times – this recipe uses frozen black-eyed peas for ultimate convenience! Brown butter infused with sesame oil creates a surprisingly savory depth, while smoked paprika adds a smoky kick reminiscent of traditional Southern recipes. This isn't your grandma's hoppin' john, but it's equally delicious and satisfying. Serve with your favorite hot sauce for an extra zing!

Prep Time 20 mins

Cook Time 130 mins

Calories 141.7 kcal

Protein 9g

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Black Eyed Peas With Mustard Greens And Rice

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Black Eyed Peas With Mustard Greens And Rice

4 tablespoons butter
Toasted Sesame Oil
1 large onion, chopped
2 bay leaves
Celery Ribs
Garlic Cloves
Dried Thyme
Hot Red Pepper Flakes
1 tablespoon smoked Spanish paprika
Ground Cumin
2 tablespoons chopped celery leaves
2 tablespoons tomato paste
Frozen Black Eyed Peas
2 quarts water
Sea Salt
Fresh Ground Pepper
1 bunch (about 8 oz) mustard greens
Cooked Brown Rice
Tabasco or Crystal hot sauce, for serving

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How to Make Black Eyed Peas With Mustard Greens And Rice

Melt 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Cook, swirling occasionally, until the butter turns a light brown and has a nutty aroma (about 5-7 minutes).
Add 1 tablespoon of sesame oil, 1 large chopped onion, 2 bay leaves, 2 stalks celery (chopped), 4 cloves garlic (minced), 1 teaspoon fresh thyme leaves, 1/2 teaspoon red pepper flakes, 1 tablespoon smoked Spanish paprika, 1 teaspoon ground cumin, and 2 tablespoons chopped celery leaves.
Cook, stirring occasionally, until the onions are softened and lightly browned, about 15-20 minutes.
Stir in 2 tablespoons of tomato paste. Add 2 cups frozen black-eyed peas, 2 quarts of water, and 1 teaspoon of salt.
Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the black-eyed peas are tender.
Season with salt and freshly ground black pepper to taste.
While the peas simmer, prepare the mustard greens: Remove stems from 1 bunch (about 8 oz) of mustard greens, wash thoroughly, and then simmer in salted boiling water for 3-5 minutes, until wilted. Drain and rinse with cold water. Chop roughly.
Stir the chopped mustard greens into the black-eyed pea mixture.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, ladling a few spoonfuls of cooked rice into each bowl. Garnish with your favorite hot sauce (such as Tabasco or Crystal) for an extra kick.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

11g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas American Cajun & Creole Southern Healthy Vegetarian Vegan Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Beans Vegetables Easy Fall Vegetarian Winter Chowders Dietary Seasonal Greens Onions 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Black Eyed Peas With Mustard Greens And Rice?

Black Eyed Peas With Mustard Greens And Rice takes about 150 minutes from start to finish — roughly 20 minutes to prepare and 130 minutes to cook.

How many calories are in Black Eyed Peas With Mustard Greens And Rice?

Black Eyed Peas With Mustard Greens And Rice has approximately 141.7 calories per serving, with about 9 g protein, 6 g carbohydrates and 8 g fat.

What ingredients do I need for Black Eyed Peas With Mustard Greens And Rice?

The key ingredients for Black Eyed Peas With Mustard Greens And Rice are Butter, Toasted Sesame Oil, Onions, Bay Leaves, Celery Ribs, Garlic Cloves. See the full list with measurements above.