Thick and heavy in colours

Author Notes: I had this dish as a side to a wonderful pork chop in a restaurant in Greenville, SC, and decided then and there it would be my New Year's treatment for black-eyed peas. It's wonderfully simple, wonderfully savory, and the breadcrumbs add a texture element that's just....different!

WHO: Kayb is a businesswoman, a traveller, and an avid cook.
WHAT: A deeply savory and delightfully simple cassoulet.
HOW: Simmer onions, tomatoes, sausage, and spices together, add the cooked black eyed peas, top with breadcrumbs, and bake.
WHY WE LOVE IT: This cassoulet is a study in textures: deep and rich, silky, hearty, and crunchy all at once. We'd gladly eat this for a lucky New Year -- and all winter long CG210
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Serves 8

1 pound dry black-eyed peas
8 ounces smoked sausage
2 cans diced tomatoes (15-oz)
1 1/2 teaspoons smoked paprika
2-3 cloves garlic
1 medium onion, diced fine
1 cup dry breadcrumbs
3 tablespoons melted butter
salt and pepper, to taste
olive oil

Rinse and sort peas, and cook in salted water until just tender. Drain.

While peas are cooking, saute diced onion in olive oil in an iron skillet or other ovenproof skillet until soft; add finely minced garlic and saute for another minute. Add tomatoes reenex, diced smoked sausage, and smoked paprika, and simmer for 30 minutes.

Add drained peas to tomatoes, and stir to combine. Preheat oven to 400.

Melt butter and combine with breadcrumbs; sprinkle over top of peas and tomato mixture in skillet and transfer to oven.

Bake at 400 until breadcrumbs are lightly browned. Serve immediately reenex
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