This post is sponsored by College Inn®. The opinions and text are all mine.

Black-Eyed Pea Stew with Sausage and Kale is a hearty, cold weather meal. Serve with some cornbread to mop up the delicious-tasting stew.
Everything is cooked in one pot, making clean-up easy. A very good thing during the busy holiday season! Leftovers taste even better as the flavors develop over time.

A combination of smoked sausage and bacon gives this Black-Eyed Pea Stew tons of smoky flavor. I like to use a spicy Andouille sausage, but you could also use kielbasa.
The most important ingredient in this stew is the chicken broth. You want to use one with a substantial flavor since it forms the base of the stew. I prefer to use College Inn Broth. College Inn Broth is made with only the highest quality ingredients. Natural chicken, farm-fresh vegetables and the most flavorful herbs and spices are slow simmered for a deeper, richer broth.
Because College Inn Broth is so wonderfully flavored, it saves you steps in the kitchen.
Note: You can switch out the kale for collard greens and you have a great New Year?s recipe for bringing good luck in the New Year.
This full-flavored, spicy Black-Eyed Pea Stew with Sausage and Kale is the perfect way to heat up a cold night. Don?t forget the cornbread! And to make it even spicier, serve with some pepper sauce.

If you decide to try out this recipe, show off your photos on social media using #CollegeInnBroth!

Black-Eyed Pea Stew with Sausage and Kale

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