Field Peas with Okra and Andouille Sausage

Ingredients

• 0.5 pound andouille sausage cut into 1/4-inch-thick slices
• 12  basil leaves fresh
• 0.5 pound okra fresh whole
• 6 cups field peas fresh assorted
• 10 servings salt and pepper freshly ground to taste

Equipment

• slotted spoon
• dutch oven

Directions

1. Saut andouille in a Dutch oven over medium heat 5 minutes or until lightly browned.
2. Add field peas and water to cover 1 inch above peas; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.
3. Add okra; cover and simmer 5 minutes or until okra and peas are tender. Stir in basil and salt and pepper to taste.
4. Transfer to a serving dish; serve with a slotted spoon.
5. Brought to the table by cookbook author Whitney Miller (Modern Hospitality).