First of all, I want to start out this post by wishing everyone a Happy New Year and to thank you for your patience with my pause on the blog! I’m not going to go into any long story, but I’ve had a lot of major life changes which caused the interruption. It’s lookin’ like 2013 is going to be an awesome year, though… and I’m some kind of happy about it!
Maybe I’ll save that for an inspirational blog post soon, but for now it’s time to share this EASY and awesome Black-Eyed Pea & Sausage Stew recipe with you!
It’s a southern tradition to eat black-eyed peas on New Years Day, and I can’t remember NOT ever eating black eyed peas on every January 1st. I decided I wanted to spruce ’em up a little bit this year, so I found an award winning recipe from Taste of Home and changed it up to my liking.
It’s (almost) embarrassingly simple to prepare! By the time New Years comes around, I know everyone is probably worn slam out from the hustle and bustle of Thanksgiving and Christmas, so I’m saving you some time. You’re welcome.
I also have a confession to make: This was my first time EVER using CANNED black eyed peas. And I liked it.
If you have a traditional recipe for black-eyed peas, you can also use the leftovers to make this stew the next day.
I started by browning a 16 ounce package of hot pork sausage along with a cup of chopped yellow onion in a stock pot.
Drain the sausage and onion mixture in a colander, return to the pot, and add the remaining canned ingredients and seasonings. Simmer for 15 minutes and…WOW. It’ll taste like you worked all day on it!
Happy New Year to all of you and I hope your 2013 is just as AWESOME as you are!
- (1) 16 ounce package HOT pork sausage
- 1 cup chopped yellow onion
- (2) 15.8 ounce cans black-eyed peas, drained & rinsed
- (1) 14.5 ounce can Italian stewed tomatoes
- (1) 15.25 ounce can whole kernel yellow corn, drained
- (1) 8 ounce can tomato sauce
- 1 cup beef broth
- 1 teaspoon hot sauce
- Salt & pepper, to taste
- In a soup or stock pot, brown sausage & chopped onion over medium heat until sausage is no longer pink. Drain in a colander & return to pot.
- Add remaining ingredients & stir well to combine. Bring to a boil over medium high heat. Reduce heat to low. Cover & simmer for 15 minutes.