Black-Eyed Pea Potpourri - cooking recipe

Ingredients

1 lb. dry black-eyed peas
2 cloves garlic, mashed
2 carrots, sliced
8 stalks celery with leaves, sliced
1 Tbsp. olive oil
1 (28 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
2 bay leaves
salt and white pepper to taste
1 1/2 c. shredded Cheddar cheese

Preparation

Cook black-eyed peas according to basic instructions.
Drain; reserve cooking water.