Braised Beans, Grains & Greens

Serves 4 to 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, rinsed
• 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 till vegetables are opaque, about 7 to 8 minutes.

Add bay leaves, thyme, cumin, chile flakes, salt and pepper, stirring well and cooking until herbs and spices are fragrant, about 5 minutes longer.

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, half of the stock and water. Bring to a boil. Cover and reduce heat to keep at a gentle boil for 60 to 90 minutes. Stir frequently; adjust seasonings and add reserved stock as needed.

When sorghum grain is cooked through but still a bit al dente, add quinoa and kale leaves. (If using canned black-eyed peas instead of dried, add those now after rinsing and draining.)

Cover and cook at a gentle boil an additional 15 minutes. Remove bay leaves and thyme.

Serve in bowls garnished with chopped green onions or chives.