Black-Eyed Peas Casserole

• 1 can fresh black-eyed peas
• 1 lb. bulk sausage
• 2 c. canned tomatoes, chopped
• 1/2 c. onion, chopped
• 1 c. green pepper, chopped
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. rosemary
• 1/2 tsp. garlic salt
• 1 c. sharp cheese, grated

1. Prepare ahead: green pepper and onion.
2. Cook sausage in a large frying pan, crumbling with fork as it cooks.
3. Drain off fat. Add vegetables to sausage.
4. Cook about 5 minutes on medium-high heat, stirring constantly.
5. Remove from heat.
6. Add tomatoes and seasoning.
7. Stir well.
8. Add black-eyed peas, including liquid. Cover and simmer slowly, about 15 to 20 minutes.
9. Serve very hot with grated cheese sprinkled on top.
10. Can be prepared ahead and reheated.
11. Do not add cheese until ready to serve.

fresh blackeyed, bulk sausage, tomatoes, onion, green pepper, black pepper, oregano, rosemary, garlic salt, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812581 (may not work)