I'm all for "Waste not, want not", so I was thrilled when I found this recipe, in preparation for Jake's upcoming Cooking with Greens class, which uses jicama. I don't have to worry about tossing the remaining jicama out.
2 teaspoons olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup peeled and chopped jicama
1/3 cup chopped celery
1 clove garlic, minced
1 can (about 14 oz.) fat -free reduced-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
10 oz.any white beans or frozen black eyed peas
4 oz. uncooked medium pasta like radiatore
1 head chicory, mustard greens, or kale washed stemmed and thinly sliced
2 to 3 hot pepper sauce (optional)
Heat oil in large saucepan. Add bell pepper, onion, jicma, celery, and garlic. Cook over medium heat 3 minutes. Stir in chicken broth, tomato paste, oregano, and black pepper. Bring to a boil; stir in beans/black-eyed peas. Cover and simmer over low heat 20 minutes or until peas are tender.
Cook pasta according package directions. Drain and set aside.
Add greens to saucepan; cover and cook on low until wilted, about 3 minutes. Stir in pasta. Cook until heated through. Season to taste with red pepper sauce. Garnish as desired.