3-4 tbsp. oil
1 sm. onion, chopped
1 sm. bell pepper, chopped
2 (16 oz.) cans fresh shelled black-eyed peas
1 (14 1/2 oz.) can tomatoes, cut up
Salt & pepper to taste
Hot cooked rice
Cornbread

In a saucepan heat the oil and saute the onion and bell pepper until soft and the onion is slightly brown. Add the black-eyed peas. Cut the tomatoes up and add to the mixture and season to taste. Cook uncovered over low heat for about 30-40 minutes, until the flavors are well blended but the liquid is not cooked down too much. Serve over hot white rice with cornbread.

Variation: Fry 1/2 to 1 pound of crumbled pork sausage with the onion before adding the other ingredients. Serves 1 Goober or 4 ordinary eaters.