Black-Eyed Peas Supper Dish

• 1 (No. 300) can Bush's best dry black-eyed peas
• 1/2 lb. bulk sausage
• 1/2 c. chopped green pepper
• 1/4 c. chopped onion
• 1 garlic clove, finely chopped
• 1 c. canned tomatoes
• 1/4 tsp. black pepper
• 1/4 tsp. oregano
• 1/4 tsp. rosemary
• 1/2 to 1 c. grated cheese

1. Scramble sausage in frying pan until done; drain.
2. Add green pepper, onion and garlic.
3. Cook 5 minutes, stirring vegetables into sausage.
4. Add tomatoes and seasonings.
5. Stir well.
6. Pour in peas with liquid from can.
7. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top.
8. If prepared ahead of time, the flavors have better chance to blend.
9. Reheat at mealtime and top with cheese when ready to serve.
10. Serves 4.

blackeyed peas, bulk sausage, green pepper, onion, garlic, tomatoes, black pepper, oregano, rosemary, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190479 (may not work)