BLACK-EYED PEAS AND GREENS WITH SAUSAGE RECIPE - (4.8/5)
Provided by gpawilson
Number Of Ingredients 13
Steps:
- Heat a medium stockpot over high heat. Add olive oil, 1/2 teaspoon thyme, red pepper flakes and black pepper. And onion and bacon and saute until onion is tender. Add garlic and 1/2 teaspoon salt. Cook about 1 minute. Add greens a little at a time, cooking until wilted. Add 1/2 cup chicken broth. Once the greens are cooked down, add balsamic vinegar and sugar. Cover and simmer 5 minutes. Gently stir in peas, 3 1/2 cups chicken broth, 1/2 teaspoon thyme, 1/2 teaspoon salt and black pepper. Stir well. Pour in greens with cooking liquid (pot likker). Fold in kielbasa. Cover and simmer over low heat until liquid is reduced by one-third, about 45 minutes. Uncover and continue to simmer until desired consistency is reached.
SMOKED SAUSAGE AND BLACK-EYED PEAS
Steps:
- In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
SAUSAGE AND GREEN PEA PIE
Make and share this Sausage and Green Pea Pie recipe from Food.com.
Provided by loof751
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
- Add pasta sauce, water, and peas and bring to a boil.
- Pour into a pie plate.
- Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
- Bake at 375 degrees for 25 minutes.
HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS
Steps:
- Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
- Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
- Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
- Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.
BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
SAUSAGE STEW
Sausage is such a flavorful meat and it is so wonderful in this soup. It perfect for a cool fall day with a slice of homemade bread.-Shelia Murphy, Killdeer, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown and crumble the sausage; drain. Add remaining ingredients; cover and bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Nutrition Facts :
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