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