Black-Eyed Pea Stew

READY IN: 1hr 30mins
Recipe by Meredith .F

This stew is a cousin of hoppin' John, a Southern dish made with black-eyed peas and rice traditionally served on New Year's Day. We use mustard greens in this rendition, but kale or collard greens would also work well. Serve with hot pepper sauce and corn bread. Beer pairs well with this dish. From Cooking Light 2007..........

Top Review by barefootandpregnant

I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and then add the tomatoes, vinegar, and mustard greens, cooking like it says in the recipe.

Ingredients Nutrition


  1. Sort and wash peas; set aside.
  2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
  3. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
  4. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

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