Easy Mexican Black-Eyed Peas

1 can (14 oz-small one) of black-eyed peas
1 can (14 oz-small one) of Mexican flavored stewed
tomatoes. I prefer the S&W brand, but any will work.

Drain the black-eyed peas. Put in a saucepan. Drain the
tomato juice from the stewed tomatoes into the saucepan,
then cut up the tomatoes to be smaller sized. Add the
tomatoes to the saucepan. Mix together. Turn the heat on
to medium and simmer for 25-30 minutes. You're done!

You can eat it plain, but our family favorite is to serve
over cooked rice, make up some cornbread muffins and
serve a salad on the side. I have three kids (ages 9,6,3)
who love it. We double the recipe and enjoy leftovers!
Good and very inexpensive. Serves: 4.