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

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