Black-Eyed Pea Bratwurst Stew
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
- ½ teaspoon ground thyme
- salt and ground black pepper to taste
- ¼ cup all-purpose flour (Optional)
- 1 cup water (Optional)
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Instructions
- Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
- Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
- For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
Source
Original recipe: View Original