A hearty and flavorful dish combining black-eyed peas, mustard greens, and rice for a comforting meal.
Heat the butter in a large soup pot over medium heat until melted and aromatic.
Using unsalted butter allows you to control the saltiness of the dish.
Add the onions, bay leaves, celery, garlic, thyme, red pepper flakes, and cumin to the pot. Sauté until the onions are golden brown.
Stir occasionally to prevent the spices from burning.
Mix in the tomato paste and cook for an additional 2 minutes.
Cooking the tomato paste enhances its flavor.
Add the black-eyed peas, water, and salt. Bring to a boil, then reduce to a simmer and cook until the peas are tender.
Check the peas occasionally and add more water if needed.
Meanwhile, wash and chop the mustard greens. Cook them in boiling water until tender, then drain.
Blanching the greens helps retain their vibrant color.
Combine the cooked greens with the black-eyed peas. Adjust seasoning with salt and pepper.
Taste and adjust the seasoning to your preference.
Serve the black-eyed peas and greens over cooked brown rice.
Garnish with a dash of hot sauce for added flavor.
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