Black-Eyed Pea Stew with Sausage

By t1bishop

Ingredients

• 3 tablespoons vegetable oil
• 11 ,4 pounds hot Italian sausages
• (about 8 links),
• pricked with a fork
• 1 onion, diced
• 1 green bell pepper,
• seeded and diced
• 3 garlic cloves, minced
• 1 jalapeno, seeded
• and minced
• One 14-ounce can Italian tomatoes,
• drained and chopped
• 2 cups dried black-eyed peas,
• picked over and rinsed
• 4 cups low-sodium chicken broth
• 3 cups water
• Salt and freshly ground pepper
• 1 ,4 cup chopped cilantro.
• \. plus leaves for garnish

Details

Servings 6

Preparation

Step 1

1:In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat,turning occasionally, until they are cooked
through, about 10 minutes. Transfer the
sausages to a plate.
2. Add the onion, bell pepper, garlic and jalapeno to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about
1hour and 15minutes.
3. Cut the sausages on the diagonal into
1/2-inch slices and add them to the stew
along with any accumulated juices from
the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the peas and sausage stew into deep bowls, garnish with cilantro leaves and serve.

MAKE AHEAD The stew can be'refrigerated
for up to 4 days.
WINE This hearty, down-home stew gets
a kick from spicy Italian sausage; tannins tend to intensify the heat from spice, so pair this dish with a fruity, low-tannin red. The Barbera grape, native to Italy's Piedmont
region, is unusual because it has
deep color and lots of flavor, but very
little tannic structure. Try the lively 2008 Fontanafredda Briccotondo or the berryscented 2007 Prunotto Fiulot.