Black-Eyed Pea Stew with Sausage and Kale

This post is sponsored by College Inn®. The opinions and text are all mine.

Black-Eyed Pea Stew with Sausage and Kale

Black-Eyed Pea Stew with Sausage and Kale is a hearty, cold weather meal. Serve with some cornbread to mop up the delicious-tasting stew.

Everything is cooked in one pot, making clean-up easy. A very good thing during the busy holiday season! Leftovers taste even better as the flavors develop over time.

Black-Eyed Pea Stew with Sausage and Kale

A combination of smoked sausage and bacon gives this Black-Eyed Pea Stew tons of smoky flavor. I like to use a spicy Andouille sausage, but you could also use kielbasa.

The most important ingredient in this stew is the chicken broth. You want to use one with a substantial flavor since it forms the base of the stew. I prefer to use College Inn Broth. College Inn Broth is made with only the highest quality ingredients. Natural chicken, farm-fresh vegetables and the most flavorful herbs and spices are slow simmered for a deeper, richer broth.

Black-Eyed Pea Stew with Sausage and Kale

Because College Inn Broth is so wonderfully flavored, it saves you steps in the kitchen.

Note: You can switch out the kale for collard greens and you have a great New Year’s recipe for bringing good luck in the New Year.

This full-flavored, spicy Black-Eyed Pea Stew with Sausage and Kale is the perfect way to heat up a cold night. Don’t forget the cornbread! And to make it even spicier, serve with some pepper sauce.

Black-Eyed Pea Stew with Sausage and Kale

If you decide to try out this recipe, show off your photos on social media using #CollegeInnBroth!

5 from 1 vote
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Black-Eyed Pea Stew with Sausage and Kale
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 
Course: Soup
Cuisine: Southern
Servings: 8
Ingredients
  • 1 teaspoon olive oil
  • 14 ounces Andouille or Kielbasa smoked sausage, sliced
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
  • 1 (32-ounce) carton College Inn® Chicken Broth
  • 2 cups dried black-eyed peas, rinsed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • 1 bunch kale, stems removed and roughly chopped
Instructions
  1. In a Dutch oven, heat olive oil over medium-high heat. Add sausage and bacon and cook until sausage is browned and bacon is crispy. Remove with a slotted spoon and set aside.

  2. Add onion to the grease in the Dutch oven and cook until soft, about 5 minutes.

  3. Add garlic and cook 1 more minute.

  4. Add tomatoes, chicken broth, black-eyed peas, dried thyme, and red pepper flakes.

  5. Season with salt and pepper.

  6. Bring to a boil and reduce heat to a simmer. Cover partially and cook until black-eyed peas are soft, about  1 hour to 1 hour and 15 minutes.

  7. Return sausage and bacon to Dutch oven.

  8. Add kale one handful at a time, stirring it in as you go. Once kale has wilted, it is ready to serve.

 

This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.

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