Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf, and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm.
Prepare the grill.
Remove the quail form the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.
To serve, mound equal amounts of the beans in the center of each of six serving plates and top each with 2 quail.
Yield: 6 servings