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.
Reader Comment
Pamela says, “this recipe was so deliciously over the top!!!! will definitely be on my winter rotation.” ⭐⭐⭐⭐⭐
A combination of smoked sausage and bacon gives this Black-Eyed Pea Stew tons of smoky flavor.
Type Of Sausage To Use
I like to use Andouille Sausage, but you could also use kielbasa.
Use Quality Chicken Broth
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.
Recipe Tip
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.
How To Serve
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.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days or you can freeze them for up to 3 months.
Pin this now to find it later
Pin ItTry These Other Winter Soups
- Crock Pot Spicy Vegetable Beef Soup
- Creamy Leftover Turkey Wild Rice Soup
- White Bean and Collard Soup
- Southern Minestrone
- Bourbon Beef Stew
Black-Eyed Pea Stew with Sausage and Kale
Equipment
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted November 28, 2017.
This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.
This Black-Eyed Pea Stew sounds delicious and perfect for those chilly nights! The addition of cornbread is such a great idea; it complements the stew beautifully. It reminds me of cozy evenings when I’d play Papa’s Pizzeria while enjoying a hearty meal like this. It’s all about comfort food! Anyone tried adding spices to the stew for an extra kick?
Delicious, perfect for New Years Day‼️ I used three cans of black-eyed peas & added Pepperoncini juice & veggie bullion (Better than Bullion) for more flavor🤗
I’m going to make it. Looks so delicious.