Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes
You can never have too many main course recipes, so give Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes a try. This recipe makes 6 servings with 597 calories, 30g of protein, and 43g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up andouille sausages, olive oil, sausages, and a few other things to make it today.
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.
Addonion 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 vegetablemixture into large shallow bowl. Arrange sausages over and serve.