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.
Servings: 8
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
Calories: 383kcal | Carbohydrates: 34g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1091mg | Potassium: 683mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2101IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 5mg