Black Eyed Peas And Sausage Stew (A Quick And Easy Recipe)

Black-Eyed Peas and Sausage Stew uses canned black-eyed peas and smoked sausage to create the perfect winter stew recipe with all the classic flavors of Louisiana. Black eyed peas are a traditional New Year’s Day dish so consider serving this hearty version with smoked sausage to kick off the year.

Are black-eyed peas a bean?

Yes, black eyed peas are actually a bean even though they are routinely called a pea.

Now that we’ve cleared that up, let’s talk about these Louisiana Black-Eyed Peas. This black eyed bean recipe is from my Louisiana Junior League recipe book, so as you might guess, it’s full of authentic southern flavors.

The base of the recipe is the holy trinity, not the Catholic version but the Cajun or Louisiana holy trinity.

What is the holy trinity of Cajun cooking?

The holy trinity consists of celery, green peppers and onions. This combination is the base of Louisiana cooking. Bacon is the other ingredient that thoroughly gives these southern black eyed peas amazing flavor.  Bacon is fried up allowing the fat to render out.

What does it mean to render?

Render means to melt down the fat, and the frying process melts the fat, drawing it out of the piece of bacon.  Do yourself a favor, and save the bacon fat that gets rendered out during frying. It has amazing flavor.

This southern black-eyed pea recipe uses the bacon fat to sauté the vegetables and the smoked sausage, so that brings in two more layers of flavor.

Ingredients for Black-Eyed Peas and Sausage Stew Recipe

• Bacon
• Celery
• Green bell pepper
• Onion
• Garlic
• Canned Black Eye Peas
• Water
• Salt
• Cayenne Pepper
• Tomato
• Smoked Sausage

How to Make Black Eyed Peas with Smoked Sausage

Step by Step Instructions

1. In a large skillet, fry bacon until crispy over medium heat; remove bacon to a paper towel. Pour bacon grease into a bowl to reserve.
2. Add 2 tablespoons bacon grease back to the skillet; sauté celery, bell peppers, onion and garlic until the onions are clear and translucent over medium heat.
3. Meanwhile, add undrained black eyed peas, diced tomato, fried bacon, water, salt, and cayenne pepper (if desired) to a Dutch oven or a large saucepan.
4. Add the sautéed vegetables to the black eyed pea mixture.
5. To the same skillet, add 1 tablespoon bacon grease and thinly sliced smoked sausage. Fry until lightly browned and crisp. Add it to the black eyed peas. Bring to a simmer for 40 minutes or until to your desired thickness.
6. Serve with cornbread or over cooked white rice. Try adding a dash of hot sauce.

For the full recipe and ingredient amounts for black eyed bean recipe, scroll to the bottom of this post. 

Recipe FAQs

• Save all the bacon fat that gets rendered in the first step. You’ll need to use it to sauté both the veggies and the smoked sausage later on.
• Use your favorite type of smoked sausage.
• This black-eyed bean recipe calls for canned black-eyed peas; however, if you’d like to start with the dried variety, follow the directions on the package to cook them completely before starting this recipe.
• Do not drain the canned black eyed beans.
• For more flavor, use chicken broth, chicken stock or beef broth instead of water.
• For a spicier black eyed peas and sausage stew, add cayenne pepper or use a hot smoked sausage.
• This winter stew recipes calls for a Dutch oven, but a large, deep saucepan can be used instead.

Are canned black eyed peas already cooked?

Yes, you can eat black eyed peas right from the can, if desired. As a rule of thumb, any canned food item is already cooked. The canning process “cooks” the food inside the can.

More Easy Stew Recipes

Mom’s Crock Pot Beef Stew

Chicken Pot Pie Stew

Beef Stew with Beer (Slow Cooker)

Smoked Sausage Stew

Poor Man’s Hamburger Stew