Mexican Black-Eyed Peas - cooking recipe

Ingredients

1 (16 oz.) black-eyed peas
2 lb. pork sausage (can use hot blend)
1 medium onion, chopped
2 tsp. sugar
1/2 c. water
1 can Ro-Tel tomatoes
1 pt. tomatoes
2 1/2 Tbsp. chili powder
2 tsp. garlic salt
2 1/2 Tbsp. celery
1/4 tsp. pepper

Preparation

Cover peas with water; soak overnight.
Brown sausage; to crumble, add onion.
Cook until tender.
Drain.
Drain peas well; stir in sausage and remaining ingredients.
Bring to a boil. Reduce heat.
Simmer 1 1/2 hours.
Add water, if needed.