Black-Eyed Peas and Hot Sausage Stew
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
2-3 quarts
- Serves:
- 10-12
ingredients
- 1 lb hot kranjska sausage or 1 lb hot kielbasa, sliced 1/4 inch thick
- 2 large cooking onions, chopped about 2 cups
- 3 garlic cloves, sliced
- 2 large carrots, sliced about 2 cups
- 1 1⁄2 cups sliced or diced celery
- 1 (28 ounce) can of san marzano type plum tomatoes
- 1 (1 liter) carton of organic chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1⁄2 teaspoon smoked paprika
- 4 cups cooked black-eyed peas or 4 cups canned black-eyed peas
directions
- Using a large soup pot heat up the pan on a medium heat.
- Add the sliced sausage and start browning, after about 5 minutes add the onions and stir and cook until they start to get lightly golden lifting any meat bit stuck to the bottom .
- Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
- Add the broth and bring to a hard simmer and cook until carrots and celery are al dente , just barely tender. DO NOT BOIL HARD.
- Add tomatoes one at a time reserving any liquid and breaking them up as you add them. I only used 2/3 of my can and most of the juice you'll have to judge how much tomato you prefer. Cook 10-15 min gently then add the garlic powder, thyme, marjoram and the smoked paprika and the beans.
- Let the pot come to a hard simmer for cook another 20-30 minutes.
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RECIPE SUBMITTED BY
Bluemonkey
Canada