I've been out of sight for the last month. I am now the proud grandmother of twin granddaughters born on April 27th. For the last month, I've been "mother's helper" and have been MIA in my own kitchen. It's time to get back to cooking and blogging. I hope you enjoy this one.
3 T. vegetable oil
1 1/4 pounds hot Italian Sausage (pricked with a fork)
1 onion, diced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
1 jalapeno, seeded and minced
2 14 oz. cans diced Italian tomatoes
2 cups dried black eyed peas, picked over and rinsed
4 cups low sodium chicken broth
3 cups water
salt and freshly ground black pepper
1/4 cup chopped cilantro (or parsley if you prefer)
In a large enameled cast iron Dutch oven, 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.
Add the onion, bell pepper, garlic and jalapeno to the Dutch oven and cook over moderate heat, stirring until the vegetables are just beginning to brown, about 5 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the peas along with the chicken broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the peas are just tender, about 1 hour and 15 minutes.
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 black pepper and simmer the stew for 10 minutes. Garnish individual servings with additional cilantro, if desired.
From the 2011 Food and Wine Annual cookbook