Field Peas with Andouille Sausage

Field peas are ALWAYS on the family holiday meal menu.  I cook them with either bacon or a ham hock.  But this year I had some Andouille sausage and a plethora of banana peppers.  Why not take common field peas to an entirely new level?  They were a hit!

1 pound Mississippi Silver Hull peas

2 T. olive oil

1/2 pound Andouille sausage, diced

1 large yellow onion, chopped

3 medium sized banana peppers, chopped

2 T. garlic

1 bay leaf

6 cups chicken stock

In a large Dutch oven, over medium high heat, add olive oil, sausage, onion and peppers.  Cook, stirring frequently, until sausage is nicely browned.  Add garlic and stirring constantly, let garlic cook for 1 minute. 

Add bay leaf, chicken stock and peas.

Bring to a boil and then reduce heat to simmer.  Cover and let peas cook until tender, 1 - 1 1/2 hours. 

The sausage should add enough salt to season the peas properly.  Taste before serving because you may need to add a little additional salt. 

Keep a close watch on the peas and add additional chicken stock or water while they're cooking.