4 cups white beans, rinsed and drained

1 small white onion, diced

3 cloves garlic, sliced

2 carrots, matchsticked

2 1/2 cups chicken broth

2 large handfuls mustard greens, rinsed well and finely chopped

4 Gordy’s Cajun Okra, halved lengthwise.

1/4 cup Gordy’s Cajun Okra Brine

3 tbsp olive oil

Salt, pepper, red pepper flakes, and cumin to taste

Place 2 cups of the white beans in a small casserole dish. Toss with the Gordy’s Cajun Okra Brine, then drizzle with 2 tbsp olive oil. Add salt, pepper, and red pepper flakes to taste, then roast – shaking occasionally – at 350 degrees, until just about golden (about 30 minutes).

Meanwhile, heat 1 tbsp olive oil in a medium pot, over medium high heat. Add garlic and onion, and cook five minutes/until onion begins to soften. Add cumin, salt, pepper, and red pepper flakes to taste.

Add carrots and the remainder of the white beans, and cook five minutes longer/until carrots begin to soften.

Stir in chicken broth, and bring to a boil. Reduce heat and simmer for about five minutes.

Transfer the contents of the pot into a food processor, and blend until smooth, but not pureed. Once smooth, transfer mixture back into the medium pot and set aside.

When the beans are finished roasting in the oven, remove and set aside, then bring the contents of the medium pot to boil. Reduce to a simmer.

Stir in mustard greens and Brine-roasted white beans, and turn off stovetop. Let the stew sit for a few minutes so the mustard greens can soften, then serve topped with Gordy’s Cajun Okra.