In a cast iron grill pan, turn both burners to medium heat, and cook sausages until charred on the outside, about 10 minutes. . Turn frequently to prevent burning.
Slice the sausages in half, length-wise, and then slice into ¼ inch pieces, and place into soup pot with vegetables.
Add tomato paste, water, garlic, butter beans, and black eyed peas to the soup pot.
Place on stove, and bring to a light simmer over medium heat. Stir occasionally to prevent burning. Reduce heat to low, and cook for an additional 4-6 hrs to allow the flavors to blend and mature.
A great time saver is preparing these ahead of time, and placing in the freezer until you’re ready to make the chowder.
You could also put into a crock-pot or slow cooker, and cook on low for 6-8 hrs, or high for 5-6 hrs. Serve with corn bread or a mixed vegetable salad for a great meal!