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Happy New Year! Today I’m sharing a tried and trusted favorite New Year’s Day recipe: Black-Eyed Pea and Sausage Stew.
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This is an older recipe from 2012 that I’m bringing back to new life… because it’s JUST THAT GOOD! Not only this stew amazingly delicious and packed with flavor, it’s on the table in just 30 minutes. YES!
By using hot pork sausage, not a lot of seasonings are needed for this stew… just your desired amount of salt and pepper. Easy peasy!
I’ve enjoyed this so very much over the years and just had to bring it back with new photos. Below is my original photo from 2012.
By the time the new year rolls around, I’m so tired from all of the festivities that the last thing I want to do is spend a load of time in the kitchen on New Year’s Day. Serve this with cornbread and you’re done in a flash. And everything’s prepared in ONE POT for easy cleanup!
Wishing you a happy, healthy and prosperous New Year! 🙂
Originally published December 30, 2012 and updated December 29, 2017.Print
- 1 (16-ounce) package hot pork sausage
- 1 cup chopped yellow onion
- 2 (15.8-ounce) cans black-eyed peas, drained and rinsed
- 1 (15.25-ounce can whole kernel yellow corn, drained
- 1 (14.5-ounce) can Italian stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 1–1/2 cups beef broth
- Salt and pepper, to taste
- Optional: fresh chopped parsley, for garnish
- In a large soup pot or dutch oven, brown sausage and onion over medium heat. Crumble sausage as it is cooking and cook until browned and no longer pink.
- Drain off grease in a colander and return to pot.
- Add remaining ingredients (except parsley) and stir well to combine. Season with salt and pepper. Bring to a boil over medium high heat. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
- Garnish with fresh chopped parsley, if desired.
Adapted from Taste of Home