Daylight savings gives you an extra hour to do all the things you never have time to do. This black eye pea, sausage, and kale stew from Mother Rimmy will let you cook a delicious meal without spending hardly any time in the kitchen. This is a meal that basically cooks itself; you'll place all the ingredients in a pot and let the flavor meld and merry. Although it may take some time to cook, you won't be stuck tending to it. Serve this black eyed pea, sausage, and kale stew with a nice hunk of bread.
Black Eyed Pea, Sausage, and Kale Stew
Ingredients: 4 cups black eyed peas, Soaked for 12 hours, rinsed and drained 1 cup onion, chopped 2 cloves garlic, minced 4 ″s medium chicken sausage links, cut into 1 pieces and halved 4 cups kale, chopped 6 cups low sodium chicken broth 2 cups water 2 tablespoons lime juice 2 teaspoons Cajun seasoning Directions: Heat a large dutch oven over medium-high. Add 1 cup chicken broth, onion, garlic and chicken sausage. Cook down until broth is almost evaporated and onion and sausage starts to lightly brown. About 6 – 8 minutes. Add remaining ingredients and reduce heat to medium low. Simmer for approximately two hours until peas are very tender and stew thickens.
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Comments
November 4, 2012
Oh, this is just perfect. This will definitely be made for next weekend.
And fyi, "fall back" marks the *end* of daylight savings time. It begins in spring, and ends in the fall.
December 30, 2012
Can this be done in a crockpot?