This weekend I will be meeting a group of vegetarians who do a monthly food exchange. And since this is my first time, I wanted to bring something extra good. I came across this recipe in Deborah Madison’s Vegetable Soups. The recipe called for 8 cups of water, but I wanted it to have more of a stew-like texture, so cut it back to 4 cups.
A note about beans. Store bought are quick and easy. I’m not sure why the impression dried beans are a pain to do. Most beans can be soaked over night, and cooked the next day for about an hour. Plus there is something about the “calcium disodium edta” added to promote color retention that turns me off and the exorbitant amount of salt manufacturers add.
One cup of dried beans swells to 2 1/2 cups cups cooked. So basically if a recipe calls for 1 can of cooked beans (15.5 oz) you will need to use ~3/4 cup dried beans.
I soaked the black-eyed peas overnight. Rinsed them in the a.m. Placed in a pot and covered with water. Brought the water to a boil and then simmered for 45 minutes.
BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE
2 tbsp. butter
1 tbsp. sesame oil
2 medium onions, finely diced
3 bay leaves
3 celery ribs, diced
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 tsp. red pepper flakes
1 tsp. smoked paprika
1 tsp. cumin
1 tbsp. tomato paste
1 cup dried black-eyed peas
sea salt & freshly ground pepper
1 bunch of mustard greens
1 cup of brown rice- cooked separately
Hot sauce of your choice
1. Melt the butter is a wide soup pot over medium heat and let it brown for several minutes. Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, red pepper flakes, smoked paprika, and cumin. Cook, stirring until the onions have browned; about 20 minutes. Stir in tomato paste, then add the beans (drain them first if you used dried), 4 cups of water (or 8 if you want it soupy), and 1 tsp. salt. Simmer. Taste for salt and season with pepper.
2. Simmer salted water. Add cut mustard greens and cook a few minutes until tender. Transfer to strainer, rinse with cold water. Stir them into the beans. Taste once more for salt and season with pepper. Add a few spoonfuls of cooked rice to each bowl and serve with a splash of your favorite hot sauce.
A pic of it more soupy.
Starting Friday February 19th is Restaurant Week in Chicago. 160 restaurants each having a 3 course prix fixe menu. I’m heading to the River North area for Italian black truffle pasta and the Loop for Bertha’s brownie. Little happy dance-yeah!