Black Eyed Peas and Buffalo Stew

Beautiful Colors

I’ve been crock potting this summer.  Our house tends to stay pretty cool at night so I’ll cook a meal over low heat while I sleep and then let it sit on the counter cooling the next day to be reheated for dinner.  I feel the cooling time allows the flavors to meddle (soup is always better the next day).

  • 1/2 lb Black Eyed Peas
  • 1 lb Buffalo Sausage (I bought some fresh ones from Whole Foods)
  • Onion, chopped
  • ~1/2 C Carrot, chopped
  • ~1/2 C Celery, diced
  • Garlic, chopped
  • Seasoning (I used oregano and parsley)
  • S&P
  • 1 Qt Broth

1. Place beans in a large bowl.  Boil some water and add to the beans.  Cover and let sit 1 hour.  (I wanted my beans super soft).

2. Drain beans and add to crock pot.

3. Add onion, carrot, celery, garlic, s&p.

4. Chop sausage into coins and remove casing.

5. Cook on low for ~8 hours.

This soup was awesome.  The seasoning in the sausage gave a nice flavor to the soup!!!

Picture of the Soup Cold (and no i did not eat it this way)

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