Name: Black-Eyed Peas with Andouille
Yield: 6
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

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Black-Eyed Peas with Andouille

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PIC Induction Cooktop

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Servings

6 servings

Author

NuWave

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

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.
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.

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