Black-Eyed Peas With Sausage And Tomatoes

1. 1

   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).

2. 2

   Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Salt and pepper to taste, if desired.

6. 6

   Sprinkle shredded cheddar cheese over skillet mixture.

7. 7

   Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.