Vegan Black Eyed Pea Sausage And Kale Stew Recipes

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BLACK-EYED PEA SAUSAGE STEW



Black-Eyed Pea Sausage Stew image

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

1 package (16 ounces) smoked sausage links, halved lengthwise and sliced
1 small onion, chopped
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 cup beef broth
1/4 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1-1/2 cups frozen corn, thawed

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.

VEGETARIAN BLACK-EYED PEA STEW



Vegetarian Black-Eyed Pea Stew image

This sounds wonderful. I wish it were cold at night here but not right now. Maybe some of you can try this now in your area though! (source - surfing net)

Provided by jovigirl

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, peeled and cut into 1/2-inch cubes
1 celery rib, cut into 1/2-inch slices
2 large garlic cloves, finely chopped
6 cups water
2 medium carrots, peeled and cut into 1/2-inch cubes
1 medium sweet potatoes or 1 medium yam, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch cubes
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup long-grain white rice
1 (15 ounce) can black-eyed peas, rinsed and drained

Steps:

  • Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
  • Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.

Nutrition Facts : Calories 171.6, Fat 5.1, SaturatedFat 0.7, Sodium 640.9, Carbohydrate 27, Fiber 4.4, Sugar 2.8, Protein 5.1

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