Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes
['1 tablespoon olive oil', '1 pound fresh hot Italian sausages (about 5)', '3/4 pound fully cooked andouille sausages (about 4)', '1 small onion, chopped', '3 garlic cloves, minced', '3 cups low-salt chicken broth', '2 cups freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 11-ounce container shucked fresh black-eyed peas', '12 ounces Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces', '1 10-ounce container grape tomatoes', '1 tablespoon minced fresh thyme']
Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.
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