Black-Eyed Pea Bratwurst Stew - cooking recipe

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(R) 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)

Preparation

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.