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

Name: Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes
Yield: 4 to 6 Servings
Ingredients: 1 tablespoon olive oil; 1 pound fresh hot Italian sausages (about 5); 3/4 pound fully cooked andouille sausages (about 4); 1 small onion, chopped; 3 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 10-ounce container grape tomatoes; 1 tablespoon minced fresh thyme

By Jeanne Thiel KelleyPhotography by Andrea Chu

June 8, 2009

Recipe notes