In a large pot on medium heat, add the onion, carrots, black beans, black-eyed peas, kidney beans and a few grinds of pepper. Use the vegetable stock to swish all the contents out of each can into the pot. Add the barbecue sauce, gochujang and garlic. Once the pot begins to bubble, add the kale and push it down beneath the moisture line. Add more water or stock if needed to cover the kale. Cook until the kale is tender, about 20 minutes more. Serve warm.