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.
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.
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.
Try These Other Winter Soups:
- Crock Pot Spicy Vegetable Beef Soup
- Creamy Leftover Turkey Wild Rice Soup
- White Bean and Collard Soup
Black-Eyed Pea Stew with Sausage and Kale
- 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
- 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.
- Add onion to the grease in the Dutch oven and cook until soft, about 5 minutes.
- Add garlic and cook 1 more minute.
- Add tomatoes, chicken broth, black-eyed peas, dried thyme, and red pepper flakes.
- Season with salt and pepper.
- 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.
- Return sausage and bacon to Dutch oven.
- 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.