BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
BLACK-EYED PEAS RECIPE
This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year's Eve if you want prosperity in the new year, or all year long if you are craving something delicious.
Provided by Olivia Mesquita
Categories Side Dish
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 cup, Calories 486 kcal, Carbohydrate 51 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1512 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 12 g
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 WITH SMOKED SAUSAGE
I made this yesterday in the crock pot. I needed something that could be thrown together with what I had in the house and sit while I worked a 14 hour day. This definitely hit the spot.
Provided by MandAs
Categories One Dish Meal
Time 4h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 69.4, Sodium 1281.5, Carbohydrate 18.7, Fiber 4.2, Sugar 2.2, Protein 19.4
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