Black-Eyed Pea & Sausage Stew

It's actually beginning to get a little cooler here. Even though its mid October its still shorts and t-shirt weather. But the nights are getting cooler and today was a particularly cloudy, gloomy day. Not to mention that hubby and I spent most of the day scraping and sanding our old front door that must have had a gazillion coats of paint on it.

We did have a nice reprieve from our work when family came to visit and we all ended up in the kitchen looking at some old photo albums. Very nice indeed.

Now the question of the day....what to cook for dinner, or supper if that's what you call it. We needed something simple, something good and soothing but also didn't require much prep or clean up.

Turned out I had everything I needed to make this stew that my friend Amy, over at, posted on her blog last year. Made with canned black-eyed peas and corn with bulk sausage for flavor, this yummy stew sounded perfect. The only change I made was using mild sausage instead of hot. I just don't handle the hot variety very well and thought it would be spicy enough for me with the added hot sauce. You can see her original recipe here.

So this is how I made it.

Assemble your ingredients.

Cook sausage and onion together then drain

Add everything else and simmer


Serve with some hot crusty bread, cornbread, or a sandwich. Yum!

  • (1) 16 ounce pack bulk sausage
  • 1 cup chopped yellow onion
  • (2) 15.8 oz cans black-eyed peas, drained and rinsed
  • (1) 15.25 oz can corn, drained and rinsed
  • (1) 14.5 oz can Italian stewed tomatoes
  • (1) 8 oz can tomato sauce
  • 1 cup beef broth
  • 1 teaspoon hot sauce
  • Salt & pepper to taste
  • Brown sausage and onion in a soup or stock pot until no longer pink. Drain in a colander and return to pot.
  • Add remaining ingredients, stir well, and bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes.
Click here for printable recipe.

I hope you enjoy and welcome your comments. ♥

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