Black-Eyed Pea Skillet Supper - cooking recipe

Ingredients

1 can Bush's black-eyed peas
1/2 lb. sausage (bulk or links, hot or mild)
1/2 c. chopped green pepper
1/4 c. chopped onion
1 garlic clove, finely chopped
1 c. canned tomatoes (Italian stewed are good)
1/4 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. rosemary
1/2 to 1 c. grated cheese
1/2 to 3/4 c. uncooked Minute rice (optional; add while simmering or cook rice separately and pour black-eyed pea soup on top)

Preparation

Cook sausage in large skillet, crumbling with fork as cooks. Drain fat; add green peppers, onion and garlic.
Cook 5 minutes. Add tomatoes and seasonings.
Stir well.
Add peas with liquid. Cover and simmer 15 minutes.
Serve hot with cheese sprinkled on top.