So, this year I tried a new approach by putting everything in one big pot and the resulting stew was delicious!
1 TBSP olive oil
3/4c onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2c chicken broth (I used a vegan no-chicken broth)
3/4c brown rice
2 cans black-eyed peas with liquid
1 can diced tomatoes with green chiles with liquid
2 cloves garlic, minced
1c cooked cabbage
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, green pepper, red pepper, and celery; cook and stir until tender.
3. Add the broth, rice, black-eyed peas, tomatoes, and garlic.
4. Bring to a boil, then reduce heat to low and simmer approximately 1 hour.