3 (15 oz.) cans black-eyed peas
1 lb. sausage, sliced
2 tbsp. oil
1 lg. onion, chopped
1 (4 oz.) can diced green chilies
1 (14 oz.) can whole tomatoes
Salt and pepper, to taste

Place black-eyed peas in large stew pan to simmer. Fry sausage in oil until well browned. Drain all but 2 tablespoons of oil from skillet. Saute onion in remaining oil. add onions with oil and remaining ingredients to peas. Simmer for 30 minutes over a low heat. Serve with corn bread and tossed salad.