Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
8 servings (serving size: about 1 cup)

N/A

How to Make It

Step 1

Sort and wash peas; set aside.

Step 2

Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.

Step 3

Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.

Step 4

Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

Ratings & Reviews

JenZ13's Review

ducafe
January 01, 2012
I've made this recipe 5 years in a row and always loved it. I've always had trouble getting the peas to cook in the time stated in the recipe though, so dinner was always late. This year, I did a "quick boil" with the peas in the broth while I was getting everything ready (cutting stuff then cooking onions and sausage). Basically, I brought them to a boil for 5 minutes, then turned them down to a heavy simmer until I was ready to add them to the sausage. Perfect. They were soft and ready when I needed them and I didn't have to add extra time. I did need to add a little extra broth to account for what boiled off during the quick boil b/c it was thickening too fast. The other change I make is that I add the spices (and about 3-4 cloves of garlic) while I'm cooking the onions. I also chop the stems of the greens (usually use collards instead of mustard) and put them in with the onions. Makes my Southern family smile, and most of them don't even realize it's a healthy recipe!

KatherynK's Review

Katieusc
September 27, 2014
This was delicious! I used a bag of mixed greens from Trader Joe's. This was a little spicy, so next time I will cut back on the red pepper flakes.

frances99's Review

KatherynK
July 20, 2014
This was absolutely delicious! They didn't have any mustard greens in the store so I used spinach and it was good. Next time I think I would sub in collard greens for a little more kick.

sukeedog's Review

JasonM
April 06, 2014
N/A

RyanHilton's Review

Lea
January 21, 2014
Very Good. I used frozen peas and added some diced acorn squash I had around and used kale instead of the mustard greens. I really liked the stew style of eating black-eyed peas, the other vegetables work well with the peas.

MBeeCooks's Review

VirginiaLaurie
July 23, 2013
Great combination of veggies, beans and sausage. The last time I made it I threw everything in my 2.5qt crockpot except the greens. I added kale and cooked on low for ~30 more minutes. Came out great and didn't have to pay any attention to it.

Lalena82's Review

MBeeCooks
March 25, 2013
N/A

angelmama30107's Review

RyanHilton
October 22, 2012
Great recipe! I think it would have been just as yummy using canned beans. Drained and used cornstarch to thicken. Also, omitted the greens as they just aren't our thing, and added cubed zucchini. Excellent!

ducafe's Review

sukeedog
December 13, 2011
Great stew! My substitutions were: kale rather than mustard greens, diced ham instead of kielbasa, chicken broth rather than vegetable broth. We loved it!

JessicaSophia's Review

JessicaSophia
February 08, 2011
This was fantastic! I was concerned that the peas wouldn't soften properly without overnight soaking, and they did take a little longer to cook than the recipe indicated, but not much. This stew was so savory and nourishing, and I liked that it makes such a big quantity - I took half to a sick friend and her family.