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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.

Black-Eyed Pea Stew with Sausage and Kale


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

Try These Other Winter Soups: 

Black-Eyed Pea Stew with Sausage and Kale

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.
PREP: 10 minutes
COOK: 1 hour 15 minutes
TOTAL: 1 hour 25 minutes


  • 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.


Calories: 384kcal
Course: Soup
Cuisine: Southern
Keyword: winter

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

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

  1. My husband can’t do really spicy do you think it will turn out ok if I traded one can of the diced fire roasted tomatoes for one can of plain

    1. Fire roasted canned tomatoes aren’t spicy unless you choose a variety that has other ingredients added. They are just charred over a flame before they are canned. Taste is slightly smoky, not spicy.

      Different from Rotel and other combos of tomatoes and peppers.

  2. If I use collard greens instead of kale, should I add the collards with the beans to cook down?

  3. So good, I’m having to make it again, just one day later. Shared with my family and everybody wants “More!”

  4. This soup is amazing! It will be our New Year’s Day meal from now on!! My new favorite way to eat black eyed peas. Thanks for the recipe!!

  5. This is just delicious! I have dietary restrictions because of kidney stones and I cannot eat kale or any legumes except black eyed peas. It can be pretty boring, but this is wonderful. I exchanged cabbage for the kale and I used turkey bacon. It’s great! I’ll be making this often, and no one is going to think they’re eating restricted food!

  6. I may never eat plain black eyed peas and cornbread again. This was amazing and my kids loved it too

  7. Jennifer Rosette

    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. 🙂

  8. 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.

  9. Dora Washington

    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.

  10. 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. 😬

  11. 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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