6 c. blackeyed peas, cooked (may used canned using enough liquid to cover)
3 (12 oz.) pkg. brussel sprouts
2 fresh red bell peppers and pimentos, sliced (remove seeds and stems)

Combine all ingredients in large saucepan. Cover and bring to a boil. Reduce immediately to a simmer and cook until brussel sprouts are tender, about 15 minutes.