The pantry panic is real folks. Stores look real empty and the list of available ingredients is real short. So I created a series of recipes using what happens to be the most available protein in my grocery store…smoked sausage! Here is my smoked bean duo. Now this recipe is one where you can use whatever veggies you have on hand. I used the halves of two different onions you obviously can use a whole onion of whatever variety you have or no onion at all. My hope for the pantry panic series is to give people a framework for inspiration.

Ingredients

• 1 pound smoked sausage
• 1 half red onion, chunky dice
• 1 half yellow onion, chunky dice
• 3 garlic cloves, minced
• 4 teaspoons mixed fresh herb(I used basil, thyme, rosemary)
• 1 can diced tomato
• 1 can pinto beans
• 1 bag frozen black eyed peas
• 3 mini sweet peppers, sliced
• 3 cup water
• 2 beef stock cubes
• salt/pepper
• 2 tbsp. vegetable oil

Directions

1. Put 3 cups of water and 2 beef stock cubs into a large pot. Bring it to a boil.
2. Add the bag of frozen black eyed peas and stir. The ones I bought had to cook for 45 minutes.
3. While that’s cooking put your sausage, onion and pepper into a pan with the vegetable oil. Cook for about ten minutes on medium heat till your sausage and onion get some color on them.
4. While that’s cooking cut your aromatics(garlic and mixed fresh herb). Put half in the stock pot with the black eyed peas and the other half in with your sausage mixture.
5. Put pinto beans and canned tomato into sausage mixture and cook down for about 5-8 minutes. It allows the juices from the canned tomato to cook down with the juices in the pan.
6. Put your sausage mixture into the stock pot and stir to combine. Cook down for the remaining time till the black eyed peas are cooked through. Salt and pepper to taste.