Black Eyed Peas With Sausage And Tomatoes Food

BLACK-EYED PEA AND SAUSAGE STEW

Steps:

• Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
• Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
• Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
• Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
• Serve garnished with chopped fresh parsley, if desired.

BLACK-EYED PEAS RECIPE

Steps:

• Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
• In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
• Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
• Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
• At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
• Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
• Serve immediately!

BLACK-EYED PEA SAUSAGE STEW

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BLACK-EYED PEAS WITH STEWED TOMATOES

Steps:

• Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
• Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
• In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

SMOKED SAUSAGE AND BLACK-EYED PEAS

Steps:

• In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.

BLACK-EYED PEAS AND SAUSAGE STEW

Steps:

• In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
• Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
• Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
• Once the vegetables are tender, add them to the black eyed peas.
• To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
• Add the smoked sausage to the peas and stir.
• Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.

BLACKEYED PEAS AND CAJUN SAUSAGE

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
• Add water if needed.
• You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.

SAUSAGE WITH BLACK-EYED PEAS & SPINACH

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add kielbasa and onions; cook 6 min., stirring frequently. Spoon into bowl; cover to keep warm.
• Heat remaining oil in same skillet on medium heat. Add garlic, spinach, peas and tomatoes; stir. Cook 3 min. or just until spinach is wilted, stirring occasionally
• Add chili sauce; Worcestershire sauce, crushed pepper and kielbasa mixture; mix well. Cook 3 min. or until heated through, stirring frequently.
• Serve over rice.

BLACK-EYED PEAS WITH SAUSAGE

Steps:

• Heat the oil in a dutch oven until hot. Add the onion, celery, garlic, and bell pepper and cook until vegetables are tender, about 5 minutes, stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 40--45 minutes.

BLACK EYED PEAS WITH SMOKED SAUSAGE

Steps:

• If using dried beans soak for 4 or more hours, drain and rinse.
• Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
• Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
• Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.