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Black Eyed Pea Stew

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Healthy Black Eyed Pea Stew – This belly-warmer is easily made vegan by using vegan italian sausage in place of the chicken sausage.

Healthy Black Eyed Pea Stew
Healthy Black Eyed Pea Stew

Black Eyed Pea Stew

Course: Dinner, Main Dish
Cuisine: Soups and Stews
Recipe Type: 90/10 Dairy Free, 90/10 Freezer Meals, 90/10 Kid Friendly, 90/10 Regular, 90/10 Slow Cooker, 90/10 Vegan, 90/10 Vegetarian, Instant Pot®
Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 cup frozen diced onions
  • 1 cup frozen diced bell peppers
  • 1 Tbsp bottled minced garlic
  • 1 jalapeno seeded and minced
  • 1 can green chiles
  • 1 can fire roasted diced tomatoes 14.5 oz
  • 2 cups black eyed peas picked over and rinsed
  • 4 cups vegetable broth no sugar listed in ingredients
  • 3 cups water
  • 4 links uncured chicken sausage no sugar listed in ingredients,see notes
  • 1/4 cup cilantro chopped, for garnish

Instructions

To Cook Immediately (Slow Cooker)

  • Add onion, bell pepper, garlic, jalapeño, green chiles, tomatoes, peas, broth, water, salt, and pepper to a slow cooker.
  • Cook on low 6-8 hours or until peas are tender. Stir in sausage. Cook another 20 minutes on high. Serve with fresh cilantro.

To Cook Immediately (Instant Pot)

  • Add onion, bell pepper, garlic, jalapeño, green chiles, tomatoes, peas, broth, water, salt, and pepper to the insert of an instant pot. Lock lid; set valve to sealing. Program for porridge. When cook time ends, carefully vent valve to allow for quick release. When pin drops, carefully open lid and stir in sausage. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release or quick release. Serve with cilantro.

To Freeze

  • Combine onion, bell pepper, garlic, jalapeño, green chiles, tomatoes, peas, broth, salt, and pepper in a gallon sized freezer bag. Slice sausage and add to a sandwich bag. Package both bags in a second gallon sized freezer bag and freeze. (Note if freezing for instant pot, it's helpful to freeze it in a shape that will fit in your instant pot without thawing first. See notes.)

To Cook After Freezing (Slow Cooker)

  • Add frozen meal plus 3 cups water to a slow cooker. Cook on low 8-10 hours or until peas are tender. Add sausage and cook an additional 30 min on high. Serve with cilantro.

To Cook After Freezing (Instant Pot)

  • Add frozen meal plus three cups water to instant pot. Lock lid; set valve to sealing. Program for porridge. When cook time ends, carefully vent valve to allow for quick release. When pin drops, carefully open lid and stir in sausage. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release or quick release. Serve with cilantro.

Notes

We used Applegate Farms Roasted Red Bell Pepper Chicken Sausage for testing purposes.  We also suggest Field Roast Vegan Italian Sausage.
We use these 64 oz extreme freeze freezer containers for freezing meals for the instant pot.
Tried this recipe?Let us know how it was!
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