Mexican Black-eyed Peas

By Tamipri

Ingredients

• 16 oz. pkg. dried black-eyed peas
• 1 lb. ground pork sausage
• 1 onion, finely chopped
• 18 oz. can whole tomatoes
• 1/2 c. water
• 2 1/2 Tb. celery, finely chopped
• 2 Tb. sugar
• 2 1/2 Tb. chili powder
• 2 Tb. garlic salt
• 1/4 tsp. pepper

Preparation

Step 1

Place dried black-eyed peas in a Dutch oven; add water to cover by 2 inches. Soak for 6-8 hours, or overnight. Brown sausage in a skillet over medium heat, drain. Add onion and cook until tender. Drain peas; stir into sausage mixture. Add tomatoes with juice and reamining ingredients. Bring to a boil. Cover; reduce heat and simmer for 1 1/2 hours, stirring occasionally and adding more water as necessary. Makes 6 servings.