Black-Eyed Pea Stew

Black-Eyed Pea Stew
Photo by Randy Mayor


  • 1 (10-ounce) bag prewashed mustard greens
  • ½ teaspoon crushed red pepper
  • 2 cups dried black-eyed peas
  • ¾ cup finely chopped yellow onion
  • 8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
  • 1 tablespoon peanut oil
  • 2 bay leaves
  • + 5 more ingredients
    • 1 tablespoon cider vinegar
    • 1 (28-ounce) can no-salt-added diced tomatoes
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 4 cups organic vegetable broth (such as Swanson Certified Organic)

Sort and wash peas; set aside. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves....

View full recipe at My Recipes


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