Wednesday, January 2, 2008

Black-Eyed Peas with Smoked Sausage

We made this instead of the traditional Southern approach to black-eyed peas. It's good enough to become a tradition in and of itself. Served over spinach (I'm not a big fan of collards), it covers pretty much all your bases in one dish.

1 pound smoked turkey sausage, cut into 1 1/2-inch pieces
3 garlic cloves, minced
2 cups frozen black-eyed peas (or a 1 lb. bag)
1/4 cup white wine
2 cups water
1 tablespoon dried thyme
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1/4 cup green onion, minced fine

Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Add garlic and wine; cook 1 minute, stirring constantly to deglaze the pan.

Add beans (still frozen), shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 4 hours or until beans are tender.

--Adapted from Cooking Light magazine

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