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Black-Eyed Peas and Hot Sausage Stew

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“This recipe came together after reading several other Black-eyed Pea resipes on RecipeZaar. I love black-eyed peas and they are cheap and a great way to extend the more expensive premium sausage we enjoy. I served this with white rice but cornbread or a cornmeal dumpling would be a great accompaniment . The sausage used if very much like kielbasa ADDED AUG 16 2008 I browned the sausage without any fat, renedering the little fat in the sausage out and browned the onions with it, add a little vegetable oil of your choice is your sausage is very lean and you don't get enough fat out of it to brown the onions etc.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
2-3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a large soup pot heat up the pan on a medium heat.
  2. 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 .
  3. Add sliced carrots, celery , garlic and saute a further 5-10 min until they start to soften.
  4. 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.
  5. 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.
  6. Let the pot come to a hard simmer for cook another 20-30 minutes.

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