Okra and Black Eyed Pea Stew

Ingredients:

1 cup black eyed peas
1 tablespoon oil
1 onion, chopped
2 stalks celery, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup cabbage, shredded
4 cloves garlic, minced
3 bay leaves
2 tablespoons cajun seasoning
1/2 teaspoon black pepper
1 teaspoon agave
2 tablespoons nutritional yeast
1 tablespoon red wine vinegar
2 tablespoons tamari
1/2 teaspoon liquid smoke
4 cups vegetable stock
1 cup cherry tomatoes, quartered
1 roma tomato, chopped
1 cup tomato puree
1-1/2 cups okra, thinly sliced
2 cups collard greens or kale, shredded
salt, to taste
2 green onions, chopped


Soak the black eyed peas overnight and drain.

Saute onion, celery, and bell peppers in the oil until slightly softened. Add the cabbage and garlic. When the cabbage wilts, add the bay leaves, seasoning, and black pepper. Stir until aromatic and add the nutritional yeast, vinegar, tamari, liquid smoke, stock, tomatoes, and tomato puree. Bring to a simmer and add the beans and return to simmer. Add the okra, cover and allow beans to cook through, adding more water as needed. Stir in the shredded greens and season with salt. Remove from heat.

Serve over long grain rice cooked in turmeric and cayenne pepper. Garnish with green onion.