Field Peas with Okra and Andouille Sausage

Ingredients

• 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
• 6 cups assorted fresh or frozen field peas
• 1/2 pound small, fresh whole okra
• 12 fresh basil leaves, torn
• Salt and freshly ground pepper to taste

Preparation

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