Using canned black-eyed peas slashes time in this hearty and flavorful stew using simple ingredients.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8
Ingredients
16ounce package hot pork sausage
1cupchopped yellow onion
1 ½cups beef brothlow sodium
1 (8 ounce)can tomato sauce
1(14.5 ounce)can stewed tomatoes
2 (15.8 ounce)cans black-eyed peasrinsed and drained
1(15.25 ounce)can whole kernel yellow corndrained
¼teaspoonsaltor to taste
¼teaspoonblack pepperor to taste
2tablespoonschopped fresh parsleyoptional garnish
Instructions
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.
Notes
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).