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

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

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This hearty sausage and black-eyed pea casserole is a wonderful choice for a filling, high-protein dinner. Combining spicy Italian sausages and smoky andouille with fresh Romano beans and bursting grape tomatoes, it offers a sophisticated balance of textures and deep, savoury flavours. The fresh thyme adds a lovely aromatic lift to the rich chicken stock base, making it a comforting yet vibrant one-pan meal that is perfect for any day of the week.

Designed for efficiency without compromising on quality, this dish is an excellent way to enjoy fresh legumes and seasonal vegetables. Using a single large pan or casserole dish keeps the preparation simple and the washing up to a minimum. Serve this wholesome meal in shallow bowls to catch all the delicious juices, perhaps with a slice of crusty bread to ensure not a drop of the savoury broth goes to waste.

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

1 matsked olivolja
450g fresh hot Italian sausages (about 5)
350g fully cooked andouille sausages (about 4)
1 liten lök, hackad
3 vitlöksklyftor, hackade
725 ml låg-salt kycklingbuljong
475ml freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 300g container shucked fresh black-eyed peas
350g Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces
1 275g container grape tomatoes
1 tablespoon minced fresh thyme

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

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 74°C, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion 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 vegetable mixture into large shallow bowl. Arrange sausages over and serve.

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