Vegan (again!)

Decided to go light again after eating bar snacks for dinner last night. Plus, for various reasons, once you get into the habit of eating a lot of legumes it's best to keep it up.

Let's see, how to go about writing a recipe for this thrown-together dish?

• 2 cups black-eyed peas, half-cooked in salted water and drained. Black-eyed peas don't need to be soaked. To me, half-cooked means still raw in the center but getting soft around the edges.
  
• 1 large or 2 small bulbs fennel, cubed
  
• 1 small onion, cubed
• 1 large anaheim pepper, cubed (leaving seeds in or out is up to you)
  
• 2 stalks celery, cubed
  
• 2 medium carrots, cubed
• 2 cups corn kernels (I used frozen)
• 1 bay leaf
• 1 pinch cayenne pepper
• salt and pepper
  

Sautée the onions, fennel, and pepper in a tablespoon of oil over medium heat until slightly browned. Add the carrots and celery and sautée for about a minute. Add a cup of water and scrape the bottom of the pot to release any brown bits that have formed. Add the bay leaf and a few cracks of pepper. Add the peas, add just enough water to barely cover everything, bring to a boil, turn the flame down to a simmer, and let it cook half covered until the peas are cooked. Add salt and pepper if needed, though if you salted the peas before cooking you should be fine. Stir in the corn kernels and heat through before serving.