Black Eyed Pea, Rice, & Mustard Green Stew

All credit here to the blog More to Love Vegan, which really IS more vegan to love, not to mention an absolutely delightful writing style (and don't I just sound veddy veddy!) I can't wait to try this. I'll have to sub out the 'chicken' stock since I have no 'chickenish' flavoring and only our own wonderful veg stock - maybe I can put in some sage, etc.

1 tablespoon sesame oil
2 medium onions, finely diced
3 bay leaves
2 celery ribs, diced
3 garlic clove, chopped
1 teaspoon dried thyme
1/2 teaspoon hot red pepper flakes
1 teaspoon paprika
1 teaspoon ground cumin
3 tablespoons celery leaves, chopped
1 tablespoon tomato paste
2 cups black eyed peas (from 1 cup that has been soaked for at least 8 hours)
1.5 litres massel "chicken" stock
sea salt to taste
fresh ground pepper to taste
1 bunch mustard greens
1 cup cooked brown rice

Directions

1. Heat the oil in a wide soup pot over medium heat until it becomes fragrant

2. Add the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.

3. Cook stirring occasionally, until the onions have browned, about 20 minutes.

4. Stir in the tomato paste, then add the beans (drain them first if you used soaked dried) and the 1.5 litres of stock

5. Simmer, covered, until the beans are tender. Season with salt and pepper

6. Cut the mustard greens off at their stems and wash them. Add directly to the beans and let simmer for approximately 3 minutes.

7. Make your final seasoning adjustments.

8. Add a few spoonfuls of rice to each bowl and top with the stew. Serve with tabasco or hot sauce of choice.