Black-Eyed Pea Supper - cooking recipe

Ingredients

2 (No. 300) can Bush's best dry black-eyed peas
1 lb. hot bulk sausage
1 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, finely chopped or 1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. rosemary
2 (14 oz.) cans tomatoes

Preparation

Cook sausage in large frying pan or a Dutch oven.
Drain fat. Add green pepper, onion and garlic.
Cook 5 minutes.
Add tomatoes and seasonings and stir well.
Add peas with liquid.
Cover and simmer 15 minutes.
Serve over cooked rice with grated cheese. (Better if prepared ahead of time.
The flavors have a chance to blend.)