Sunday, July 28, 2013

Black-eye Pea Stew


1 1/2 pounds fresh Black-Eye Peas (or Conk peas) 
1 carrot chopped
1 tbsp olive oil
1 large white or yellow onion, chopped
1 pound smoked beef sausage
4 cups vegetable broth or vegetable and beef broth combination
salt and pepper to taste
1/4 to 1/2 tsp. crushed red pepper flakes
2 dried bay leaves
1 tbsp cider vinegar
28 oz. can (or fresh) tomatoes, diced
10-12 oz. chopped kale, collard or mustard greens
1 chopped bell pepper (yellow, red, green or mix)
1 tbsp garlic powder


Rinse fresh peas and sort out undesirables (our peas are already cleaned and sorted).
Heat oil in a large soup pot or saucepan over medium heat. 
Add onion and cook until soft, about 3 minutes. Add sausage; cook until lightly browned, about 5 minutes. Add vegetable broth, raise heat to high and bring to a boil. Add peas, salt and pepper and bay leaves. Cover and reduce heat; simmer for 45 minutes. Uncover and cook for 15 minutes. Stir in vinegar, tomatoes and greens. Simmer 10 minutes or until peas are tender. Taste for seasoning and serve.

We later tried this recipe, substituting homemade pork sausage and found it equally delicious.

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