Black-Eyed Peas With Sausage And Tomatoes - cooking recipe

Ingredients

2 (15 ounce) cans black-eyed peas
1/2 lb hot Italian turkey sausage
1/2 cup chopped onion
1 (15 ounce) can diced tomatoes, drained
salt, to taste
pepper, to taste
reduced-fat sharp cheddar cheese, shredded, for topping
hot pepper sauce, to taste

Preparation

Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed).
Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.
Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas.
Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat.
Salt and pepper to taste, if desired.
Sprinkle shredded cheddar cheese over skillet mixture.
Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.