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Overhead view of black eyed pea and sausage stew in a Dutch oven.

Black-Eyed Pea and Sausage Stew

Using canned black-eyed peas slashes time in this hearty and flavorful stew using simple ingredients.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8


  • 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).