Black-Eyed Pea Stew with Sausage and Kale

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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!

Black-Eyed Pea Stew with Sausage and Kale

4.67 from 6 votes
Print Rate
Course: Soup
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
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

  • 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.

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12 thoughts on “Black-Eyed Pea Stew with Sausage and Kale

  1. So my good luck bean for 2020 is pinto and collards were the green of the day because I grocered at 8pm New Years Eve.😆 The outcome was delish. My stew required an extra 2 cups of broth and 15 minutes cook time. The beans were perfectly done and the stew had a perfect amount of broth.

    1. You could just look up a crockpot version and get the time and use this recipe. Just a thought and what I usually do to convert to an instant pot recipe. 🙂

  2. I used canned BEPeas so cut back on the broth. Cooked it all together (meats, beans, veggies except kale) since the BEP didn’t need to cook. Cooked maybe a half hour, just to meld flavors. Added kale at the end. It was great. Perfect for a blustery, rainy cold October day.

  3. I made the Black eyed peas stew, added alland I added chicken off the bone and Lots of onion fresh garlic and cilantro too. Brats cooked in the onion and garlic. ABSOLUTELY DELICIOUS, AND I MADE SOME CORN BREAD😜🤤💖. THANK YOU D.

  4. 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. 😬

  5. 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!

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