Makes about 2 cups:
1 (15-oz.) can black-eyed peas or black beans, drained
2 tablespoons olive oil
1 1/2 teaspooons fresh lime juice
1 1/2 teaspooons ground cumin
4 ounces Cabot Hot Habanero Cheddar or Cabot Chipotle Cheddar, grated & lightly packed (about 1 cup)
Salt to taste
In medium bowl, combine black-eyed peas or black beans, oil, lime juice and cumin; mash coarsely with potato masher (mixture should hold together but some beans should still be visible).
Gently stir in cheese; taste and season with salt if needed. Serve in bowl or bell pepper shells, surrounded by oven-crisped triangles of tomato or spinach flatbread or crackers.