Black Eyed Peas and Collard Green Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 carrot, diced
2 stalks celery, diced
1 small green bell pepper, finely chopped
1 jalapeno, minced
2 roma tomatoes, chopped
2 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup black eyed peas, soaked
1/2 tablespoon cajun seasoning
1/2 teaspoon thyme
5 large collard green leaves, ribs removed and roughly chopped
2 vegan andouille sausages, sliced
salt, to taste
tobasco sauce, to taste

Cook the onion in the oil and add the garlic and bay leaf. Then stir in the carrot, celery, bell pepper, and jalapeno.

When vegetables are tender, add the tomatoes and cook until softened. Then pour in the stock, puree, and black eyed peas. Cover and bring to a simmer, then add the cajun seasoning and thyme.

When beans are tender,, add the greens and sausage pieces. Cook an additional 5 minutes and season with salt and hot sauce.

Serve with long grain rice.