Black-Eyed Peas with Andouille

Author

NuWave

Servings

6

Category

Side Dishes

Ingredients

• ½-pound Andouille sausage, cut into ¼-inch thick slices
• ½ cup medium onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 3 cups cooked black-eyed peas
• 1 cup chicken stock or water
• ½ teaspoon kosher salt
• ½ teaspoon of black pepper

Directions

1. Heat a large skillet over medium-high heat. Add Andouille and cook until browned on both sides for about 5 minutes total. Transfer to a bowl.
2. In the same skillet add onion and bell peppers and cook for 5 minutes, or until wilted. Add peas, chicken stock, Andouille, salt, and pepper and cook 5 minutes.