Mexican Black-Eyed Peas - cooking recipe

Ingredients

1 (16 oz.) pkg. dry black-eyed peas
2 lb. bulk pork sausage (hot is best)
1 medium onion, finely chopped
1 (28 oz.) can whole tomatoes, undrained
1/2 c. water
2 Tbsp. sugar
2 1/2 Tbsp. chili powder
2 tsp. garlic salt
1/4 tsp. pepper (red or black)
2 1/2 Tbsp. celery, chopped

Preparation

Sort and wash peas.
Soak overnight.
Brown sausage until it crumbles.
Add onion.
Cook until tender and then drain fat. Drain peas.
Stir in sausage and other ingredients.
Bring to a boil.
Cover.
Reduce heat and simmer 1 1/2 hours or until peas are done, tender but not falling apart.
Add more water slowly if necessary.