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Black-Eyed Pea Stew with Sausage and Kale
Ingredients
  • 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
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper
  • 1 bunch kale, stems removed and roughly chopped
Steps
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