Cooking time: 3 1/2 hours
ingredients
serves 8
1 pound dried blackeyed peas, soaked overnight
6 cups water
1 tablespoon oil
1 pound pork sausages, cut into 1 inch pieces
2 large onions, finely chopped
2 garlic cloves, crushed
2 pound chuck steak, cut into 1 inch cubes
1 bay leaf
1/2 teaspoon dried savory or sage
1/4 teaspoon dried marjoram
4 large tomatoes, skinned, seeded and chopped
3/4 cup beef stock
salt
freshly ground black pepper
method
1. Drain the beans and put into a saucepan with the measured water. Bring to the boil, then lower the heat and simmer for 1/2 hour while preparing the meat.
2. Drain the beans, reserving 1 1/2 cups of the cooking liquid.
3. Heat the oven to 150°C (300°F).
4. Heat the oil in a frying-pan. Add the sausage pieces and fry until browned on all sides. Remove from the pan and put on one side.
5. Pour off all but 3 tablespoons of the fat from the pan. Add the onions and garlic and fry until softened. Transfer them to a casserole.
6. Add the steak cubes to the frying-pan and brown on all sides. Add to the casserole, then stir in the herbs, tomatoes and stock.
7. Season to taste. Cover the casserole and cook in the oven for 2 hours.
8. Add the beans with the reserved cooking liquid and the sausage pieces to the casserole and mix well.
9. Cook in the oven for a further 1 hour or until the steak cubes are tender.
