Black-Eyed Pea Stew Sausage Kale

This Black-Eyed Pea Stew Sausage Kale recipe offers a robust and hearty one-pot meal, perfect for chilly evenings. Packed with savory sausage, nutrient-rich kale, and comforting black-eyed peas, this stew is a simple yet incredibly satisfying way to bring warmth and flavor to your table. If you’re searching for a delicious, budget-friendly, and easy-to-make dinner, this Black-Eyed Pea Stew Sausage Kale is your new go-to.

Key Ingredients for Black-Eyed Pea Stew Sausage Kale

Here’s everything you’ll need to create this comforting and flavorful Black-Eyed Pea Stew Sausage Kale:

• 1 tablespoon olive oil: For sautéing aromatics and sausage.
• 1 pound smoked sausage: Andouille, kielbasa, or venison sausage work wonderfully. Slice into ½-inch thick rounds.
• 1 large yellow onion: Diced, to provide a sweet and savory base.
• 2 carrots: Peeled and diced, for sweetness and texture.
• 2 celery stalks: Diced, adding aromatic depth.
• 3 cloves garlic: Minced, for a pungent burst of flavor.
• 1 teaspoon dried thyme: Enhances the earthy notes of the stew.
• ½ teaspoon smoked paprika: Adds a rich, smoky warmth.
• ¼ teaspoon cayenne pepper (optional): For a subtle kick, adjust to your preference.
• 4 cups chicken broth: Or vegetable broth for a vegetarian option, provides the liquid base.
• 2 (15-ounce) cans black-eyed peas: Rinsed and drained, the star of our stew.
• 1 (14.5-ounce) can diced tomatoes: Undrained, for acidity and moisture.
• 1 bunch kale: About 5-6 cups, stems removed and roughly chopped, for a healthy, slightly bitter counterpoint.
• Salt and freshly ground black pepper: To taste, for seasoning throughout.
• Optional garnishes: Fresh parsley or cilantro, a dash of hot sauce, a squeeze of lemon.

How to Make Black-Eyed Pea Stew Sausage Kale

This Black-Eyed Pea Stew Sausage Kale is incredibly easy to prepare, bursting with rich flavors and satisfying textures in under an hour. It’s a hearty, wholesome, and delicious one-pot meal that comes together effortlessly, promising a comforting experience from start to finish. With a prep time of just 15 minutes and a cook time of 40 minutes, dinner is on the table in less than an hour!

Step-by-Step Instructions:

1. Sauté the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced smoked sausage and cook until nicely browned on all sides, about 5-7 minutes. Once browned, remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Deglaze and Add Liquids: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a lot of flavor! Add the diced tomatoes (undrained) and the rinsed and drained black-eyed peas.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld and the vegetables to become tender.
6. Return Sausage and Add Kale: Stir the cooked sausage back into the pot. Add the chopped kale in batches, stirring until it wilts down into the stew. Continue to simmer for another 5-7 minutes, uncovered, until the kale is tender but still has a bit of bite.
7. Season and Serve: Taste the Black-Eyed Pea Stew Sausage Kale and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley or cilantro, a dash of hot sauce, or a squeeze of lemon if desired.

Why You’ll Love This Black-Eyed Pea Stew Sausage Kale

You’ll truly adore this Black-Eyed Pea Stew Sausage Kale because it’s the epitome of comforting simplicity, brimming with southern charm and robust flavors. The savory depths of smoked sausage perfectly complement the earthy black-eyed peas, while vibrant kale adds a touch of fresh bitterness and a powerful nutritional boost. It’s an incredibly satisfying bowl that nourishes both body and soul, boasting a rich, slightly smoky broth that’s as inviting as a warm embrace on a cool day.

Crafting this stew at home is not only a delightful experience but also a smart way to save money without compromising on taste or quality, easily outshining any store-bought alternative in both flavor and wholesomeness. Imagine topping your bowl with a sprinkle of sharp cheddar cheese, a dollop of sour cream, or a crusty piece of cornbread to soak up every last drop of that incredible broth – it’s leagues beyond a simple bean soup! Give this Black-Eyed Pea Stew Sausage Kale a try tonight and discover your new favorite hearty meal.

What to Serve Black-Eyed Pea Stew Sausage Kale With

This Black-Eyed Pea Stew Sausage Kale is a meal in itself, but a few complementary dishes can elevate the dining experience and offer delightful variety.

• Classic Cornbread: A warm slice of flaky cornbread is the perfect companion for soaking up the rich, flavorful broth of the Black-Eyed Pea Stew Sausage Kale. It adds a touch of sweetness and a satisfying texture.
• Crusty Bread or Biscuits: A rustic, crusty baguette or homemade biscuits are also excellent for dipping and provide a comforting addition to the meal.
• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the hearty stew. Think mixed greens, a few cherry tomatoes, and a bright lemon dressing.
• Pickled Okra or Onions: For a tangy counterpoint that cuts through the richness of the sausage and peas, a side of pickled okra or quick-pickled red onions can be surprisingly delicious.
• Hot Sauce: For those who like a little extra kick, a bottle of your favorite hot sauce on the table is a must. It allows each diner to customize the heat level of their Black-Eyed Pea Stew Sausage Kale.

Top Tips for Perfecting Black-Eyed Pea Stew Sausage Kale

To ensure your Black-Eyed Pea Stew Sausage Kale is the best it can be, keep these valuable tips in mind:

• Sausage Selection Matters: Don’t skimp on a good quality smoked sausage. Andouille will give it a nice spicy Cajun/Creole kick, while kielbasa or a flavorful chicken sausage will provide a milder, yet still rich, smoky flavor. Browning the sausage well at the beginning is crucial for developing deep flavor.
• Don’t Rush the Aromatics: Take your time sautéing the onions, carrots, and celery until they are truly softened and fragrant. This foundational step builds layers of flavor. Adding the garlic and spices just before the liquid helps them bloom and release their full aroma.
• Rinse Your Black-Eyed Peas: Always rinse canned black-eyed peas thoroughly under cold water. This removes excess sodium and any starchy liquid, resulting in a cleaner, fresher taste. If using dried black-eyed peas, soak them overnight and cook them separately until just tender before adding to the stew.
• Kale Prep is Key: Remove the tough stems from your kale before chopping it. The stems can be woody and unpleasant to eat. Massaging the kale with a tiny bit of olive oil before adding it to the stew can also help tenderize it and reduce bitterness slightly. Adding it in batches seems like a lot, but it will wilt down significantly.
• Season as You Go & At the End: Season the sausage, vegetables, and then the stew throughout the cooking process. However, always taste and adjust the final seasoning (salt, pepper, and even a splash of hot sauce or vinegar) right before serving. Different broths and sausages have varying sodium levels. A squeeze of lemon or a splash of apple cider vinegar at the end can brighten all the flavors.
• Spice Level Adjustment: If you’re sensitive to heat, omit the cayenne pepper. If you love spice, feel free to add more or include a pinch of red pepper flakes with the other spices.
• Thickening (Optional): If you prefer a thicker stew, you can mash a small portion of the black-eyed peas against the side of the pot with your spoon after they’ve simmered, or make a quick cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last 5 minutes of cooking until desired thickness is reached.

Storing and Reheating Tips

Proper storage and reheating are key to enjoying your Black-Eyed Pea Stew Sausage Kale long after it’s made.

Storage:

• Refrigeration: Once the stew has cooled completely, transfer it to an airtight container. It will store beautifully in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent any absorption of refrigerator odors and to maintain freshness.
• Freezing: This Black-Eyed Pea Stew Sausage Kale freezes exceptionally well. Allow the stew to cool completely. Divide it into individual portion-sized freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat for more efficient freezing and thawing. The stew can be stored in the freezer for up to 3 months. When reheating from frozen, it’s best to thaw it in the refrigerator overnight first, although it can be reheated directly from frozen on the stovetop over low heat, stirring occasionally.

Reheating:

• Stovetop: For best results, reheat the Black-Eyed Pea Stew Sausage Kale on the stovetop over medium-low heat. Stir occasionally, adding a splash of broth or water if it seems too thick, until it is heated through. This method helps maintain the texture of the ingredients.
• Microwave: For individual portions, the microwave is a convenient option. Place the stew in a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot. Be careful not to overheat, as this can make the black-eyed peas mushy.
• From Frozen: If reheating from frozen on the stovetop, place the frozen stew in a pot with a little extra liquid (broth or water) and heat over low heat, breaking it up with a spoon as it thaws, until fully heated through. This might take a bit longer but works well.

Final Thoughts

This Black-Eyed Pea Stew Sausage Kale is more than just a meal; it’s a bowl of comforting tradition and hearty flavor, perfect for any weeknight or special gathering. Don’t hesitate—gather your ingredients and experience the cozy deliciousness for yourself. You’ll be so glad you did!

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Black-Eyed Pea Stew Sausage Kale FAQs

Q1: Can I make this Black-Eyed Pea Stew Sausage Kale vegetarian?
A1: Absolutely! To make it vegetarian, omit the smoked sausage and use a vegetarian or vegan sausage alternative. Substitute chicken broth with vegetable broth. You can also add extra vegetables like bell peppers or mushrooms for more bulk.

Q2: What kind of sausage works best in this Black-Eyed Pea Stew Sausage Kale?
A2: Smoked sausage is ideal for this recipe as it adds a deep, savory, and smoky flavor. Andouille sausage provides a bit of a kick, while kielbasa or a good quality chicken or turkey smoked sausage offers a milder flavor profile. Choose one you enjoy!

Q3: Can I use dried black-eyed peas instead of canned?
A3: Yes, you can. You’ll need about 1 cup of dried black-eyed peas, soaked overnight, and then cooked separately until tender (about 45-60 minutes) before adding them to the stew in step 4. One cup of dried peas yields about 3 cups cooked, which is roughly equivalent to two 15-ounce cans.

Q4: How can I adjust the spice level of the Black-Eyed Pea Stew Sausage Kale?
A4: You can easily adjust the spice. Omit the cayenne pepper entirely for a mild stew. For extra heat, increase the amount of cayenne or add a pinch of red pepper flakes along with the other spices. A dash of your favorite hot sauce at the table also allows for individualized spice.

Q5: My stew seems too thin/thick. How can I fix it?
A5: If your Black-Eyed Pea Stew Sausage Kale is too thin, you can simmer it uncovered for a bit longer to allow some liquid to evaporate. Alternatively, mash a portion of the black-eyed peas against the side of the pot to naturally thicken the stew. If it’s too thick, simply add a splash of chicken or vegetable broth until it reaches your desired consistency.

Black-Eyed Pea Stew Sausage Kale

This Black-Eyed Pea Stew Sausage Kale offers a robust and hearty one-pot meal, perfect for chilly evenings. Packed with savory sausage, nutrient-rich kale, and comforting black-eyed peas, this stew is a simple yet incredibly satisfying way to bring warmth and flavor to your table. If you’re searching for a delicious, budget-friendly, and easy-to-make dinner, this Black-Eyed Pea Stew Sausage Kale is your new go-to.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Main Course, Stew

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil For sautéing aromatics and sausage.
• 1 pound smoked sausage Andouille, kielbasa, or venison sausage work wonderfully. Slice into ½-inch thick rounds.
• 1 large yellow onion Diced, to provide a sweet and savory base.
• 2 carrots Peeled and diced, for sweetness and texture.
• 2 celery stalks Diced, adding aromatic depth.
• 3 cloves garlic Minced, for a pungent burst of flavor.
• 1 teaspoon dried thyme Enhances the earthy notes of the stew.
• ½ teaspoon smoked paprika Adds a rich, smoky warmth.
• ¼ teaspoon cayenne pepper (optional): For a subtle kick, adjust to your preference.
• 4 cups chicken broth Or vegetable broth for a vegetarian option, provides the liquid base.
• 2 (15-ounce) cans black-eyed peas Rinsed and drained, the star of our stew.
• 1 (14.5-ounce) can diced tomatoes Undrained, for acidity and moisture.
• 1 bunch kale About 5-6 cups, stems removed and roughly chopped, for a healthy, slightly bitter counterpoint.
• Salt and freshly ground black pepper To taste, for seasoning throughout.

Optional garnishes

• Fresh parsley or cilantro
• a dash hot sauce
• a squeeze lemon

Equipment

• Large Dutch oven
• Heavy-bottomed pot

Method

 

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced smoked sausage and cook until nicely browned on all sides, about 5-7 minutes. Once browned, remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
   1 tablespoon olive oil, 1 pound smoked sausage
2. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
   1 large yellow onion, 2 carrots, 2 celery stalks
3. Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
   3 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits – this adds a lot of flavor! Add the diced tomatoes (undrained) and the rinsed and drained black-eyed peas.
   4 cups chicken broth, 1 (14.5-ounce) can diced tomatoes, 2 (15-ounce) cans black-eyed peas
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld and the vegetables to become tender.
6. Stir the cooked sausage back into the pot. Add the chopped kale in batches, stirring until it wilts down into the stew. Continue to simmer for another 5-7 minutes, uncovered, until the kale is tender but still has a bit of bite.
   1 pound smoked sausage, 1 bunch kale
7. Taste the Black-Eyed Pea Stew Sausage Kale and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley or cilantro, a dash of hot sauce, or a squeeze of lemon if desired.
   Salt and freshly ground black pepper, Fresh parsley or cilantro, a dash hot sauce, a squeeze lemon