This post is sponsored by College Inn®. The opinions and text are all mine.
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.
If you decide to try out this recipe, show off your photos on social media using #CollegeInnBroth!
- 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.
Would be great cooked 1 day ahead so can flavor through . Tastes better next day.
Has anyone tried this in a crockpot? I’m wondering how long I would need to let it cook? I have a tendency to over cook beans in the crockpot. 😬
Hubby said this is a keeper! I cut the recipe in half, used frozen black eyed peas and collard greens, as that is what I had. They peas didn’t soften as much as i thought they would. Any suggestions? I didn’t add any salt,so I know that wasn’t a factor. Thanks!
Sounds so good! Do I need to pre soak the beans?
You do not need to pre soak the beans Jenn.
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