Black-Eyed Pea Supper Dish

This is one of our favorite cool weather dishes - it's so good with cornbread! The recipe came from Bush's. It's one I never really tinker with, and that's unusual for me. The ingredients are just right in the original.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 lb bulk pork sausage
• 1⁄2 cup green pepper, chopped
• 1⁄4 cup onion, chopped
• 1  cup canned tomato
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon rosemary
• 1⁄4 teaspoon black pepper
• 1  garlic clove, finely chopped
• 1 (15 7/8ounce) can black-eyed peas (do not drain)
• 1  cup cheese, grated (cheddar, co-jack, etc.)

Directions

1. Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
2. Add green pepper & onion to skillet with sausage and cook for 5 minutes.
3. Add tomatoes & seasonings, stir well.
4. Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
5. Serve hot with grated cheese on top.