Black-Eyed Peas and Hot Sausage Stew

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

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.

Reviews

(1)
Most Helpful

This turned out really good. I had left over hot sausages from the football game. I had no marjoram used herbs de Provence instead. Make a lot. Will freeze some for another meal. Thanks for posting.

aronsinvest September 18, 2011

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