Mexican Black-Eyed Peas - cooking recipe

Ingredients

1 (16 ounce) package dried black-eyed peas
1 lb pork mild sausage
1 medium onion, finely chopped
1 (10 ounce) can Rotel Tomatoes
2 tablespoons sugar
2 teaspoons garlic salt
1/4 teaspoon pepper
2 1/2 tablespoons celery, finely chopped

Preparation

Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
Brown sausage in heavy skillet, stiring to crumble.
Add onions, brown.
Cook until tender and drain fat.
Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
Add water if necessary.