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.