Black-Eyed Pea Bratwurst Stew recipe

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Ingredients

2 pounds bratwurst sausages, cut into thirds
2 (15 ounce) cans black-eyed peas, rinsed and drained
2 (9 ounce) packages frozen cut green beans, thawed
2 cups cubed potatoes
1 cup chopped onion
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
2 tablespoons hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
½ teaspoon ground thyme
salt and ground black pepper to taste
¼ cup all-purpose flour
1 cup water

Nutrition Info

529.9 calories
carbohydrate: 37.9 g
cholesterol: 69.2 mg
fat: 32.1 g
fiber: 6.5 g
protein: 21.5 g
saturatedFat: 12.3 g
servingSize: -
sodium: 1908.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.

  2. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.

  3. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

You can make this dish in the slow cooker or simmer on stove. Hearty, inexpensive and easy! Serve with rice or have plenty of bread on hand to soak up the juices!

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