This Black-Eyed Pea and Sausage Stew is flavorful, hearty and budget-friendly. Using canned black-eyed peas slashes time without sacrificing flavor… it’s on the table in about 20 minutes!
Who else is ready for a fresh new year?! I think I’m pretty safe in saying that would probably be all of us. One of the things that has helped me to deal with this year better is enjoying comforting food.
This stew is one of those no-fuss, cozy meals that tastes like you spent hours preparing (but is ready in no time). Serve with skillet cornbread for a delicious soul food dinner on New Year’s Day (or ANY day!).
As you can see from the ingredients, the prep time is extremely minimal here. You’re basically opening cans, chopping onion and rinsing and draining black-eyed peas… that’s it!
I like to use hot pork sausage because it has a lot of flavor and is not overpoweringly hot in this stew (although it is a little on the spicy side). If you’re concerned about it being too spicy, feel free to use mild sausage and season with your desired amount of crushed red pepper.
I typically use stewed tomatoes in this stew, but I’ve also used diced tomatoes which is just as delicious.
How to Make it
This is incredibly simple and easy to prepare. Simply cook the sausage and onion until the sausage is browned and drain off the grease. Add the remaining ingredients, give it a stir and simmer. That’s it!
How Many Servings are In This Stew?
This recipe yields approximately eight cups, so it’s totally dependent upon your family’s appetite. This can be eight small servings or four hearty servings.
Wishing you and your family a happy, healthy and prosperous new year. Enjoy!
More Black-Eyed Pea Recipes You’ll Love
- Black-Eyed Pea Soup with Collard Greens and Sausage
- Instant Pot Black-Eyed Peas and Ham
- Black-Eyed Pea Salsa
Black-Eyed Pea and Sausage Stew
- 16 ounce package hot pork sausage
- 1 cup chopped yellow onion
- 1 ½ cups beef broth low sodium
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can stewed tomatoes
- 2 (15.8 ounce) cans black-eyed peas rinsed and drained
- 1 (15.25 ounce) can whole kernel yellow corn drained
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoons chopped fresh parsley optional garnish
- Cook sausage and onion over medium high heat in a Dutch oven or soup pot until sausage is browned and no longer pink (about 5 to 6 minutes). Crumble sausage with a wooden spoon as it is cooking. Drain off grease.
- Add beef broth, tomato sauce, stewed tomatoes with juices, black-eyed peas, corn, salt and pepper. Stir to combine.
- Bring to a simmer over medium high heat. Reduce heat as needed to maintain a gentle simmer (medium to medium low).
- Cover and simmer for 5 minutes. Season with additional salt and pepper, if desired.
- Serve garnished with chopped fresh parsley, if desired.
- Yields approximately 8 cups.
- Store in an airtight container in the fridge for 3 to 4 days.
- Canned diced tomatoes can be substituted for stewed tomatoes.
- Mild sausage can be substituted for hot sausage. Season with crushed red pepper flakes, to taste (if desired).
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by Taste of Home
Originally published December 2012. Updated with new photographs, new text, recipe slightly revised and republished December 2020.
AnnOkoye, here. I tried this dish tonight and I am born and raised in the south, but has since adulthood traveled all over the world. I am currently a Minnesota resident and it’s just perfect for the weather. My Dad and daughters absolutely loved this meal and so did I. Yummy Yummy Yummy!!!! Thanks for the new comfort meal to my winter recipes.
Outstanding. My family loved it. I added a cup of Mexican quest cheese dip. Yummy.
Thank you, Linda! I’m so glad you and your family loved it. Happy New Year!
I made this tonight. I added some garlic and cumin. It was delish. Thank you for a terrific recipe.
Thank you, Tami – That sounds delicious with the garlic and cumin. So glad you enjoyed it!
My husband found this recipe and asked me to make it. He was excited about a soup that contains black-eyed peas, collard greens, AND sausage — some of his favorites! We had it for dinner tonight (exactly as written), and it was SO yummy! It was easy to make and delicious, and it was perfect with some freshly baked cheddar biscuits. Thanks for a new addition to my cold weather soup rotation. I can’t wait to try some of your other recipes.
Oops! I posted this review under the wrong recipe — but this one sounds yummy too! It was the Black-eyed Pea Soup with Collard Greens & Sausage that I made. YUMMMMY!
Making this as we speak. Can’t wait till it’s done!
looks yummy !!I never made this before,would love to try this for dinner ,thanks for sharing
I started making this New Years 2015 and it’s now a tradition! Thank you! It’s delish and easy!
Amy @ The Blond Cook
Thanks so much, Angie! Happy New Year!
I never made this before, and it got restaurant perfect! I made it exactly as the directions specified, and my husband gobbled it up. I may add some thyme or garlic next time, but it is a great recipe as written.
Amy @ The Blond Cook
Thanks so very much, Justin!
Happy New Year! This looks quite tasty! I never realized black-eyed peas and greens were a southern tradition until recently, so of course, now I am going to have to try it! Thanks for the twist on the recipe! (P.S. I am a new follower, so I’m glad you are back too!)
The Blond Cook
Thank you so much Therese! I hope 2013 is wonderful for you!
Looks yummy! Definitely making this New Years Day!
Yay, you’re back! So glad…I’ve missed you! I will be making this dish tomorrow – easy, and looks delicious. Happy New Year!
The Blond Cook
Thank you so much, Shari! Happy New Year!
Amy! So glad you are back girl! I can’t wait to make this, the plain ole black eyed peas and greens get old year after year. Thanks for the boost of inspiration!
The Blond Cook
Thank you so much Danielle, that means a lot! Hope you have a wonderful New Year!