Photo: Kevin McCutcheon
Black-Eyed Pea Bratwurst Stew
14 ingredients
15 min + 3 hr
8 servings
openrecipes
"You can make this dish in the slow cooker or simmer on stove. Hearty, inexpensive and easy! Serve with rice or have plenty of bread on hand to soak up the juices!"
Estimated Nutrition (whole recipe, rough)
1202
Calories
65g
Protein
33g
Fat
159g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Buffalo | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds bratwurst sausages, cut into thirds
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 2 (9 ounce) packages frozen cut green beans, thawed
- 2 cups cubed potatoes
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (32 fluid ounce) container chicken stock
- 2 tablespoons hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground thyme
- salt and ground black pepper to taste
- 1/4 cup all-purpose flour (optional)
- 1 cup water (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes