Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes

Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes
Photo by Andrea Chu

Ingredients

  • or one 11-ounce container shucked fresh black-eyed peas
  • 1 10-ounce container grape tomatoes
  • 1 tablespoon fresh thyme
  • ¾ pound fully cooked andouille sausages
  • 12 ounces Romano beans or string beans
  • 1 pound fresh hot Italian sausages
  • 1 tablespoon olive oil
  • + 4 more ingredients
    • 2 cups freshly shucked black-eyed peas
    • 3 cloves garlic
    • 1 small onion
    • 3 cups low-salt chicken broth

Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook unti...

View full recipe at Epicurious

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