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

Ingredients

• 0.8 pound andouille sausage fully cooked ( 4)
• 2 cups pea-mond dressing fresh generous (from 1 pound peas in pod)
• 1 tablespoon thyme sprigs fresh minced
• 3  garlic clove minced
• 10 ounce grape tomatoes 
• 1 pound ground sausage fresh italian hot ( 5)
• 3 cups chicken broth 
• 1 tablespoon olive oil 
• 1 small onion chopped
• 12 ounces green beans trimmed

Equipment

• bowl
• frying pan
• pot
• kitchen thermometer

Directions

1. Heat oil in heavy large deep skillet or pot over medium heat.
2. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes.
3. Transfer sausages to plate.
4. Addonion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes.
5. Add garlic; stir 30 seconds.
6. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes.
7. Add beans; cover and simmer until beans are almost tender, about 4 minutes.
8. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes.
9. 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.