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

Ingredients

• •1 tablespoon olive oil
• •1 pound fresh hot Italian sausages (about 5)
• •¾ pound fully cooked andouille sausages (about 4)
• •1 small onion, chopped
• •3 cloves garlic cloves, minced
• •3 cups low-salt chicken broth
• •2 cups freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 11-ounce container shucked fresh black-eyed peas
• •12 ounces Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces
• •1 container 10-ounce container grape tomatoes
• •1 tablespoon minced fresh thyme

Cooking Instructions

1. 1.

   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 until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.

   37 min