Black Eyed Peas and Hot Sausage Stew
Hearty, flavorful, and brimming with Southern comfort, this Black Eyed Peas and Hot Sausage Stew is the ultimate one-pot meal for cozy nights. Perfectly tender black-eyed peas are slow-simmered with smoky hot sausages, aromatic vegetables, and a rich tomato-infused chicken stock, creating a deeply satisfying dish with layers of bold, comforting flavors. A sprinkle of smoked paprika and dried thyme adds warmth and depth, while bay leaves lend a subtle herbaceous note. Topped with a fresh parsley garnish, this stew is an irresistible combination of rustic charm and robust spice. Ideal for feeding a crowd or meal prepping, this protein-packed recipe is easy to make and bursting with nutrients. Serve it with cornbread or crusty bread for a soul-warming dinner you'll come back to again and again. Keywords: black-eyed peas, hot sausage stew, hearty one-pot meal, comfort food, Southern-inspired recipes.
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Recipe Information
Ingredients
- 1 pound (dried) black-eyed peas
- 4 links hot sausages
- 2 tablespoons olive oil
- 1 large (diced) onion
- 2 stalks (diced) celery
- 2 medium (diced) carrot
- 4 cloves (minced) garlic
- 6 cups chicken stock
- 1 can (15-ounce) crushed tomatoes
- 2 whole bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse and sort the dried black-eyed peas, removing any debris. Place them in a large bowl and cover with water. Soak for at least 6 hours or overnight. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the hot sausage links and brown them on all sides for about 5-7 minutes. Remove the sausages from the pot and set aside.
In the same pot, add the diced onion, celery, carrot, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Stir in the smoked paprika, dried thyme, bay leaves, black pepper, and salt. Cook for 1 minute to toast the spices.
Add the soaked black-eyed peas, chicken stock, and crushed tomatoes to the pot. Stir to combine.
Slice the browned sausage into 1-inch pieces and return them to the pot.
Bring the stew to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the black-eyed peas are tender.
Taste and adjust seasonings as needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 51.8 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4370 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
