This dish is not one of those 'ready in 30 minutes" meals, but it is certainly worth the wait! Slow-cooked, old fashioned stew never tasted better. Full of meat and vegetables, this is the ultimate comfort food meal.
No servings information available
1 16 oz bag black-eyed peas
1 package kielbasa
1 package bacon
2 Tbsp. bacon grease
salt & pepper (to taste)
6 stalks celery (chopped)
3 medium carrots (chopped)
3 cups water
2 Tbsp. corn starch
2 Tbsp. beef bouillon
1 cup parsley (chopped)
2 cups broccoli (chopped)
small bunch of fresh thyme (approx. 12 sprigs)
No nutrition information available
Soak the peas in water overnight.
Drain the peas, put them in a dutch oven, cover them with fresh water, add 1 Tbsp. of salt and cook over medium heat for 1 hour, stirring occasionally.
Add all ingredients to the peas except the bacon grease, bacon and kielbasa, cover and cook over a medium-high heat until the vegetables are fork tender.
While the stew is cooking, prepare two baking sheets with aluminum foil and lay the bacon on them. Bake at 375 until crisp (approx. 15-20 minutes).
When the bacon is finished cooking remove it from the sheet and place on a paper towel lined plate.
Pour the grease from the pan into a cast iron skillet.
Heat the skillet and add the chopped kielbasa to it. Brown the kielbasa then add it to the stew (discard the grease).
Pour the liquid from the stew into the cast iron skillet and cook over high heat. Add the cornstarch to the liquid and whisk until dissolved and the liquid reduces by half and thickens to a gravy-like consistency. Pour it back into the stew and mix well.
Chop the bacon and sprinkle on top of the stew once plated.