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Around The Table 
Black-Eyed Pea Stew (submitted by Janet Hickner)
This is a very typical evening meal if you are in the Deep South in America. All of the ingredients were purchased at Kroger in Texas and are common here. Wonderful on a cold night served with corn bread.
2 cups dried black-eyed peas
oil of your choice (to sauté the onion)
1 medium chopped yellow onion
1 package turkey kielbasa (or whatever sausage and the amount you like) cut into pieces
32 oz box of chicken broth (or vegetable broth)
1 tsp salt
1/2 tsp crushed red pepper (or to taste)
1/2 tsp black pepper
2 bay leaves
1 TBSP cider vinegar
1 (28 -oz) can diced tomatoes
1 (12-oz) bag of greens (collard/mustard/turnip) or any greens you like – good with kale too
1. Sort and wash the peas and set aside
2. Heat some oil in nice, big pot – add onion and cook until tender
Add sausage and cook until lightly browned – 4 minutes or so
3. Stir in broth and bring to a simmer
Stir in black-eyed peas, salt, peppers, and bay leaves.
Cover and simmer for 45 minutes or until peas begin to soften.
(Uncover and cook 15 minutes or so or until liquid begins to thicken – or not – sometimes
I skip this step.)
4. Stir in the vinegar, tomatoes, and greens.
Simmer 10 minutes or so, stirring occasionally, until the greens are cooked just right.
Discard the bay leaves, if you can find them.
Janet! I have no idea how I missed this from 2009!!! Thank you for sharing this recipe with me! It sounds delicious. I’ll get it posted soon. Would be great for New Years!
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