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Black-Eyed Pea Stew with Sausage and Kale

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This satisfying one-pot stew combines smoky sausage and beef bacon with tender black-eyed peas and kale, all simmered in flavorful chicken broth and fire-roasted tomatoes. It’s a hearty, comforting dish that gets even better as leftovers and is perfect for feeding a crowd or prepping meals for the week.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Stew
  • 1 teaspoon olive oil
  • 14 ounces Halal beef or chicken sausage sliced
  • 4 slices beef bacon chopped
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 14.5-ounce cans fire-roasted diced tomatoes undrained
  • 1 32-ounce carton Halal Chicken Broth
  • 2 cups dried black-eyed peas rinsed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 bunch kale stems removed and roughly chopped

Equipment

  • Dutch oven
  • Slotted spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage and beef bacon, cooking until the sausage is browned and the bacon is crisp. Use a slotted spoon to transfer them to a plate and set aside.
  2. Add the diced onion to the remaining fat in the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the fire-roasted diced tomatoes with their juices, the chicken broth, black-eyed peas, dried thyme, and crushed red pepper flakes.
  5. Season the mixture with salt and pepper as desired.
  6. Bring the pot to a boil, then reduce to a simmer. Partially cover and cook until the black-eyed peas are tender, about 1 hour to 1 hour 15 minutes.
  7. Return the browned sausage and bacon to the pot.
  8. Add the chopped kale a handful at a time, stirring it in until all has wilted. Serve once the kale is tender.

Nutrition

Calories: 485kcal

Notes

Cornbread makes a classic pairing to soak up the smoky broth, but you can also serve this stew with a green salad for brightness. If you want to use canned black-eyed peas, substitute three 15-ounce cans (drained and rinsed) and stir them in during the last 15 minutes of simmering. Collard greens, Swiss chard, or mustard greens can be used instead of kale; add softer greens nearer to serving time. The finished stew stores well in the fridge for 4 to 5 days and freezes for up to 3 months. Reheat gently with a splash of broth if needed.

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