This meatless “stew” is rich and hearty with a nice kick of heat. It’s heartier than a vegetable soup thanks to the addition of beans and hominy. Serve with crusty bread or top with croutons
Serves 4-6
¼ cup olive oil
1 stalk celery, roughly chopped
1 large white or yellow onion, roughly chopped
2 bay leaves
1 bunch fresh thyme, tied with twine
2 tablespoons cumin seed or more, to taste
1 teaspoon red chile flakes or more, to taste
Salt and pepper, to taste
2 bunches kale (save the stems)
1 cup dried black-eyed peas, rinsed, OR 2 (15.8-ounce) cans black-eyed peas
½ cup sorghum grain (can substitute millet)
1 (15.5-ounce) can hominy
2 (15-ounce) cans crushed tomatoes
8 cups vegetable or chicken stock or broth, divided use
4 cups water
½ cup white quinoa, rinsed
2 bunches green onions or chives
In a large pot, warm olive oil over medium-low heat and add celery and onion, cooking until vegetables are opaque, about 7-8 minutes.
Add bay leaves, thyme, cumin, chile flakes, salt and pepper. Stir well and cook until mixture is fragrant, about 5 minutes.
Roughly chop kale stems (reserving leaves) and add to pot, followed by dried black-eyed peas (if using canned peas, add later per instructions below), sorghum and hominy. Stir well and add half the crushed tomatoes, water and half of the stock. Bring to a boil. Cover and reduce heat to keep at a gentle boil for 60-90 minutes. Stir frequently; adjust seasonings and add reserved stock as needed.
Add quinoa and kale leaves. If using canned instead of dried black-eyed peas, add them now after rinsing and draining.
Cover and cook at a gentle boil for an additional 15 minutes. Remove bay leaves and thyme.
Serve in bowls garnished with chopped green onions or chives.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.