Black Eyed Pea Supper

Black Eyed Pea Supper 

6-8 servings 

2 cans black eyed peas, with liquid 

1 lb bulk sausage 

1 c chopped green pepper (or celery or green onions) 

½ c chopped onion 

2 cloves garlic, finely chopped 

2 c canned tomatoes 

1 tsp black pepper 

1 tsp oregano 

½ tsp rosemary 

2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) 

- Barb Arden