Moroccan Stewed Cowpeas with Kale

Ingredients

• 28 oz canned tomatoes diced canned
• 1 teaspoon cayenne pepper 
• 8 servings chicken stock see as needed to taste
• 1  cinnamon sticks whole
• 4 clove garlic peeled roughly chopped
• 1 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 1 bunch kale thick roughly chopped
• 2 tablespoon olive oil 
• 1 pound eyes peas black
• 8 servings salt and pepper as needed
• 1 teaspoon african berber spice mix (substitute paprika)
• 1  star anise whole

Equipment

• dutch oven

Directions

1. Rinse the beans well,
2. Drain and set aside.
3. Heat the oil in a large heavy bottomed dutch oven set over medium heat.
4. Add the onions and garlic and cook, stirring often until the onions soften and the garlic is fragrant.
5. Add the beans, stirring to coat and cook an additional 2 minutes.
6. Add the cumin, paprika, ginger, cayenne, cinnamon stick, star anise, and tomatoes with their liquid and enough water to cover the beans by about 1-inch. Bring the beans to a simmer, add 2 or 3 teaspoons salt then lower the heat and cook covered, stirring occasionally until the beans are softened somewhat and most of the liquid is mostly absorbed; about 45 minutes to 1 hour. Watch the liquid level carefully and add more water if needed.
7. Add enough chicken stock to cover the beans by about 1-inch (or more if you prefer to serve this as a soup). Bring the mixture to a boil, lower heat and simmer until the beans are tender but not mushy. About 15 minutes.
8. Remove the cinnamon stick and star anise.
9. Add the kale, stirring to incorporate until it is just wilted. Adjust seasoning and serve with sour cream or crumbled feta cheese (optional).