1. Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty. 2. Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves. 3. Cook stirring occasionally, until the onions have browned, about 20 minutes. 4. Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt. 5. Simmer, covered, until the beans are tender. Taste for salt and season with pepper. 6. 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. 7. Taste once more for salt and season with plenty of pepper. 8. Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
