Black Eyed Pea and Smoked Sausage Stew

Russ Myers


It is a Southern tradition to eat black eyed peas on New Years. Eating black eyed peas is supposed to bring you good luck in the new year. I need all the luck I can get, so I always eat black eyed peas.

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6 Servings


15 Min


15 Min


Stove Top


1 Tbsp
olive oil
1 pkg
(16 ounce) smoked sausage links, halved lengthwise and cut into 1/2- inch slices
1 small
onion, chopped
2 clove
garlic, minced
2 can(s)
(15 ounces each) black eyed peas, rinsed and drained
1 can(s)
(14 1/2 ounce) diced tomatoes, drained
1 can(s)
(8 ounce) tomato sauce
1 c
beef broth
1/4 tsp
cajun seasoning
1/4 tsp
black pepper
1/8 tsp
cayenne pepper
1/8 tsp
1/8 tsp
hot pepper sauce
1 1/2 c
frozen corn, thawed

Directions Step-By-Step

In a large skillet, cook sausage and onion over medium heat until meat is lightly browned. Add garlic and stir for one minute; drain excess grease.

Stir in the black eyed peas, tomatoes, tomato sauce, broth, cajun seasoning, black pepper, cayenne pepper, salt and hot pepper sauce. Cook and stir for 8 minutes until hot.
Stir in the corn; cook 5 minutes longer or until heated through.

Serve with cornbread.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom