1 pound smoked sausage, sliced into ΒΌ-inch rounds
1 cup diced yellow onion
1 cup diced red bell pepper
1 cup diced green bell pepper
4 cloves garlic, grated
1 (1-pound) bag black-eyed peas*, rinsed and drained
1 (32-ounce) container low-sodium chicken broth
2 cups water
2 dried bay leaves
2 tablespoons red wine vinegar
1 teaspoon Creole seasoning
Instructions
In a one-gallon zip-top freezer bag, add sausage, onion, peppers, and garlic. Freeze until ready to use or up to 6 months.
In a 7-quart slow cooker, add frozen sausage mixture, peas, broth, 2 cups water, and bay leaves. Cover and cook on high until peas are tender, 5 to 6 hours. Stir in vinegar and Creole seasoning. Store, refrigerated, for up to 7 days.
Notes
*We used Camellia Brand.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/black-eyed-peas-sausage/