Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 14 ounces Andouille or Kielbasa smoked sausage, (sliced)
  • 4 slices bacon, (chopped)
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes, (undrained)
  • 1 (32-ounce) carton College Inn® Chicken Broth
  • 2 cups dried black-eyed peas, (rinsed)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • 1 bunch kale, (stems removed and roughly chopped)

Instruction

  • In a Dutch oven, heat olive oil over medium-high heat. Add sausage and bacon and cook until sausage is browned and bacon is crispy. Remove with a slotted spoon and set aside.
  • Add onion to the grease in the Dutch oven and cook until soft, about 5 minutes.
  • Add garlic and cook 1 more minute.
  • Add tomatoes, chicken broth, black-eyed peas, dried thyme, and red pepper flakes.
  • Season with salt and pepper.
  • Bring to a boil and reduce heat to a simmer. Cover partially and cook until black-eyed peas are soft, about  1 hour to 1 hour and 15 minutes.
  • Return sausage and bacon to Dutch oven.
  • Add kale one handful at a time, stirring it in as you go. Once kale has wilted, it is ready to serve.