Mexican Black-Eyed Peas - cooking recipe

Ingredients

16 oz. dried black-eyed peas
2 lb. pork sausage
1 medium onion, chopped fine
28 oz. whole tomatoes, undrained
1/2 c. water
2 Tbsp. sugar
2 1/2 Tbsp. chili powder
2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 Tbsp. celery, chopped fine

Preparation

Sort and wash peas.
Put in a large Dutch oven.
Cover with water 2-inches above peas.
Let soak overnight.
Brown sausage, stirring to crumble.
Add onion and cook until tender.
Drain. Drain peas well.
Stir in sausage and remaining ingredients. Bring to boil.
Cover and reduce heat.
Simmer 1 1/2 hours.
Add water, if necessary.
Yields 10 servings.