Black-Eyed Peas With Mustard Greens and Rice
130 mins (prep 10, cooking 120)
18 ingredients
2 servings
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."

Categories:  onions , greens , seasonal , winter , easy , beans , fall , chowders , <-4-hours , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (34.9 g)
Servings 2
Amount per Serving
Calories 125.97 Calories from Fat 110.43
% Daily Value *
Total Fat 12.27g 37.76%
Saturated Fat 7.63g 76.3%
Trans Fat 0.49g %
Cholesterol 31.8mg 21.2%
Sodium 114.39mg 9.53%
Total Carbohydrate 4.18g 2.79%
Dietary Fiber 0.73 g 5.83%
Sugars 1.07 g %
Protein 0.89g 3.58%
Vitamin A 482.65IU% Vitamin C 2.56mg%
Calcium 11.64mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
toasted sesame oil, medium onions, celery ribs, dried thyme, hot red pepper flakes, spanish smoked paprika, ground cumin, celery leaves, dried black-eyed peas, fresh ground pepper, cooked white rice