This is a family favorite that we like year-round.

Black-Eyed Pea Supper Dish

1 can blackeyed peas
1/2 pound bulk sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 clove garlic, finely chopped
1 cup canned tomatoes
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/2 to 1 cup grated cheddar

Cook sausage in large frying pan, crumbling with a fork as it cooks.

Drain fat from skillet, add green pepper, onion and garlic, cook 5 minutes, stirring vegetables into sausage.

Add tomatoes (may substitute Rotel for extra punch) and seasonings, stir well. Add peas with liquid in can, cover and simmer slowly 15 minutes. Serve very hot sprinkled with grated cheese.

If prepared ahead of time, flavors have time to blend. Reheat and top with cheese when ready to serve. Serve over rice. Wonderful with cornbread on the side.