Duane Nutter’s Peas and Rice with Andouille Sausage

Place peas in a large pot and water to cover. Add onions, bell pepper, bay leaves, sausage, and duck fat or shortening. Bring to a gentle boil, uncovered; stir occasionally until peas are soft. Add water as needed to avoid sticking. For creamy beans, mash some of the cooked beans against side of the pot with the back of a large spoon and stir back into mixture.

Meanwhile, finely chop the parsley leaves with the garlic cloves. At the end of cooking, add the garlic and parsley mixture just before turning off the stove. Taste and add a pinch of cayenne pepper, and salt to taste. Stir, and serve over rice. Sprinkle with chopped green onions.