1 lb. bulk Italian sausage
1/2 c. onion, chopped
1/4 tsp. garlic powder
1/8 tsp. pepper
2 (15.8 oz.) cans black-eyed peas, undrained
1 2/3 c. water
2 tbsp. cornstarch
1/4 c. water
Hot cooked rice

Cook sausage in a small Dutch oven until browned, stirring to crumble; drain well. Return sausage to pan; add onion, garlic powder and pepper. Cook until onion is tender. Stir in peas and 1 2/3 cups water; bring to a boil. Reduce heat and simmer 20 minutes. Combine cornstarch and 1/4 cup water; stir into peas and bring to a boil. Cook 1 minute, stirring constantly. Serve over rice.