1 cup fresh or frozen black-eyed peas (better not to use dry)
4 cups vegetable stock, chicken stock or water (low sodium stocks)
In a pot large enough to hold all the ingredients heat oil over low heat. Dice or pulse onion pepper and celery in a food processor. Do not puree smooth. Add to the oil with the bay leaf. Cook over medium heat until soft and any liquid has evaporated. Add garlic, greens and spices. Cook 1 minute. Stir in the peas. Add liquid and bring to a boil. Simmer until peas are tender. Season with salt, pepper and Tabasco.
¼ cup diced onion
1 bay leaf
2 T olive oil
½ cup basmati rice
1 cup water, vegetable stock or chicken stock
Cook onion and bay in the oil. Pour rice on top. Pour hot seasoned broth over. Stir slightly. Broth should be salty. If using brown rice do not season until cooked. Bring to a boil, reduce to simmer and cover. Cook on the stove or bake at 350* for 20-25 minutes or until the rice is cooked. Let rice sit for 10 minutes off the heat. Pour out to cool and fluff with a fork.
Heat soup with rice together or for a great presentation mold rice in a bowl. Garnish with some chopped shrimp, meat or vegetables. Pour the soup over for a great presentation. Enjoy!!!!!