New Year’s Blackeyed Pea Stew

New Year’s Black-eyed Pea Stew

A rich and hearty stew bursting with flavor!
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 people


  • 1 medium red onion diced
  • 4 cloves garlic minced
  • 1 whole pepper (I used yellow) diced
  • 1 stalk celery diced
  • 4 pieces Beyond sausage Brat diced
  • 1 can fire roasted diced tomatoes
  • 2 cans black-eyed peas rinsed well
  • 1/4 cup Grape seed oil or other neutral oil
  • salt and pepper to taste
  • 1/8 tsp cumin
  • 1/4 tsp fennel seed
  • 1 cup vegetable broth I used Better than bouillon seasoned vegetable
  • 1/2 can water from the tomato can swirl the water around the can to grab all the remaining tomato pieces and juices
  • 1/4 head cabbage *optional
  • 1/4 head cauliflower *optional


  • Add oil to a large stock pot and cook onion till almost translucent about 5 minutes. Add pepper, garlic and celery (if using the cauliflower and cabbage add here) and saute another 5-8 minutes till vegetables are tender. Add salt and pepper to taste. Add the Beyond sausage, fennel seeds, cumin and simmer for 10 minutes. Add tomatoes, water, vegetable broth and black-eyed peas simmer for 20-30 minutes.


I added my cabbage and cauliflower as an afterthought so I cooked them separately and added to the stew.
Keyword Beyond sausage, Black-eyed peas, Cabbage, onion, Stew

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