1 (5 ounce) can black-eyed peas
1 (3 ounce) can carrots, grated
1 small onion, chopped
8 cloves garlic, minced
salt and pepper to taste
1 cup shredded Cheddar cheese
Bring a large pot of lightly salted water to a boil. Add peas, carrots and onion; boil for 10 minutes. Remove from heat and set aside. Meanwhile, in a medium bowl, combine garlic, salt and pepper. Spread mixture over peas and carrots side by side and spoon into bowls.
In a large skillet over medium heat, heat the Cheddar cheese with olive oil. Pour over the peas and vegetables and coat. Reduce heat to medium low and add salt and pepper to taste. Serve over the top of the steamed vegetables and steamed vegetables.