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

Ingredients

• 0.8 pound andouille sausages fully cooked ( 4)
• 2 cups freshly shucked black-eyed peas 11-ounce container shucked black-eyed peas fresh generous (from 1 pound peas in pod)
• 1 tablespoon thyme leaves fresh minced
• 3  garlic cloves minced
• 10 ounce grape tomatoes 
• 1 pound sausages fresh italian hot ( 5)
• 3 cups low-salt chicken broth 
• 1 tablespoon olive oil 
• 1 small onion chopped
• 12 ounces string 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.