PCC Black-eyed Peas with Sausage and Kale

PCC Black-eyed Peas with Sausage and Kale

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  • 1/4 pound Italian sausage
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 teaspoon crushed garlic
  • 1/2 red bell pepper, diced
  • 2 bay leaves
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 1/2 cups chicken broth
  • 1/2 pound russet potatoes, chopped
  • 2 1/2 cups cooked black-eyed peas, drained
  • 1/2 cup frozen sweet corn, thawed
  • 2 tablespoons arrowroot powder
  • 2 cups chopped green kale
  • Cooked rice, for serving


Preheat oven to 350° F.

Bake sausage for 10 to 12 minutes, until cooked through and lightly browned. Cool and chop.

In a large, heavy-bottomed pan, heat oil over medium heat. Add onions, garlic and red pepper and sauté until onions are translucent, 8 to 10 minutes.

Add herbs, salt, pepper, chicken broth and potatoes. Bring to a simmer and cook until potatoes are almost done, 10 to 15 minutes, or until just slightly firm when pierced with a fork.

Add black-eyed peas, corn and sausage and simmer for 10 to 15 minutes. Thicken with arrowroot and then add chopped kale at the end, just before serving. Serve over rice.

Special notes:

If you’d like to use dried beans, find cooking instructions at Choosing and cooking with beans.

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