Field Peas With Okra And Andouille Sausage

1. 1

   Saute andouille in a Dutch oven over medium heat 5 minutes or until lightly browned.

2. 2

   Add field peas and water to cover 1 inch above peas; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Add okra; cover and simmer 5 minutes or until okra and peas are tender. Stir in basil and salt and pepper to taste. Transfer to a serving dish; serve with a slotted spoon.

3. 3

   Brought to the table by cookbook author Whitney Miller (Modern Hospitality).

* Per serving · 4 servings · Values may vary.

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