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

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

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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