Ingredients for Black Eyed Pea Stew
- Dried Black Eyed Peas
- Peanut Oil
- Yellow Onion
- Turkey Kielbasa
- Vegetable Broth
- 1 teaspoon salt
- Crushed Red Pepper Flakes
- Fresh Ground Black Pepper
- 2 bay leaves
- Cider Vinegar
- No Salt Added Diced Tomatoes
- 5 ounces mustard greens (or kale/collards), roughly chopped
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How to Make Black Eyed Pea Stew
- Rinse 1 cup black-eyed peas thoroughly and pick out any debris.
- Heat 2 tablespoons olive oil in a large (6-quart) pot or Dutch oven over medium heat.
- Add 1 medium yellow onion, chopped, and cook for 3 minutes, or until softened.
- Add 1 pound smoked sausage, sliced, and cook for 4 minutes, or until lightly browned.
- Pour in 4 cups of low-sodium chicken broth.
- Bring to a simmer, scraping the bottom of the pot to loosen any browned bits.
- Stir in the rinsed black-eyed peas, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 bay leaves.
- Cover and simmer for 45 minutes, or until the peas begin to soften.
- Uncover and cook for 15 minutes, or until the liquid begins to thicken slightly.
- Stir in 2 tablespoons apple cider vinegar, 1 (14.5 ounce) can diced tomatoes (undrained), and 5 ounces mustard greens (or kale/collards), roughly chopped.
- Simmer for 10 minutes, or until the peas are tender and the greens are wilted, stirring occasionally.
- Discard bay leaves before serving. Garnish with extra hot pepper sauce if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
27g
Fat
11g
Carbs
11g
