Saturday: beans and sausage

The weather was cool and gray and we had to pass on the mountains, so comfort food was in order.

Cook black eyed peas with garlic, onion, and bay leaf. When they're about done add a saucisson vaudoise and some salt. Simmer until the beans and sausage are done, then serve.

As a vegetable side I cooked diced chard stem with some orange zest, olive oil, and a goodly amount of beef stock. I cooked it uncovered so the stock could reduce.

We also had brown rice and a big green salad.

Really good food for a cool evening.