Black-Eyed Peas -

INGREDIENTS

1 pound dried black-eyed peas
4 cups chicken stock
1 cup white wine
1 tablespoon olive oil
1 large onion, diced
2 tablespoons minced garlic
1 pound andouille sausage, diced


DIRECTIONS

Check the beans for any stones or dirt and discard. Put the black-eyed peas in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak overnight. 

Drain the black-eyed peas and combine them with the chicken stock and wine in a large saucepan. Bring to a boil and cook, covered, until tender, 45 minutes to an hour. 

Meanwhile, heat the oil in a large saute pan over medium heat, tilting the pan to coat. Add the onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add the sausage and cook until just beginning to brown, 3 to 4 minutes. 

When the black-eyed peas are tender, stir in the sausage mixture and reduce the heat to a simmer. Let the black eyed peas simmer until the liquid is completely cooked down and thickened, 2 1/2 to 3 hours.