Cajun Black Eyed Peas and Rice

Tried this out for New Year's day (had to stick to the black-eyed pea tradition) and it really turned out great.  I found this recipe in the Food Network Magazine and had to make some adjustments to make it vegan.  Also had to change it from Caribbean to Cajun since our local grocery stores do not carry jerk seasoning.

Adapted from the Food Network Magazine

Ingredients:

16 ounces black-eyed peas, thawed

2 tablespoons olive oil

2 small ribs celery, diced

3 cloves garlic, finely chopped

1 jalapeno, diced

2 teaspoons Cajun seasoning

2 teaspoons, chopped fresh thyme

2 tablespoons tomato paste

1 cup uncooked brown rice

2 cups vegetable broth

2 bay leaves

1 large bunch of collard greens, chopped

Directions:

Combine black eyed peas, 2 cups of vegetable broth and 1 cup of water in a pot, cover and bring to boil.

Meanwhile, heat olive oil in a large deep skillet over medium heat.  Add the celery, garlic, jalapeno, cajun seasoning, and a pinch of salt. 

Cook until the vegetables brown, about 5 minutes.  Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 minutes.  Add the rice, bay leaves and black eyed-eyed peas with their liquid to the skillet and bring to a boil, do not stir.  

Add the collards; cover, reduce heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes.  Remove and discard the bay leaves and it is ready to serve. 

Enjoy!