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

Ingredients

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

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