Black-Eyed Peas and Tomatoes (with Smoked Sausage)

1 green bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
4 Tbls (1/2 stick) butter
2 (15 ounce) cans black-eyed peas with liquid
1 (15 ounce) can stewed tomatoes
1 tsp minced garlic
¼ cup ketchup
2 tsp dry chicken bouillon
1. Saute bell pepper, onion, and celery in butter until crisp-tender.
2. Add black-eyed peas, tomatoes, garlic, ketchup, and bouillon.
3. Bring to a boil, reduce heat, and simmer about 10 minutes.

I always add 1 lb smoked sausage (kielbasa, turkey sausage, etc), cut into bite-sized slices. I heat the sausage in a fry pan until heated through and slightly browned. They can either be served to the side of the black eyed peas or mixed in. Of course, you can also leave the sausage out for a vegetarian meal.

We also ALWAYS eat this with Sweet Corn Cake. They are really the perfect trio of Texas flavors. Yum! One of our family’s all-time favorites. Just don’t pay too much attention to the ingredients for the sweet corn cake (sometimes lovingly referred to as “Cowboy Corn Mush”). It’s not exactly on the healthy food list. ☺