Mexican Black-Eyed Peas

Enjoy this recipe from Homemade Christmas.

Submitted by: Hope Davenport from Portland, TX

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 T. celery, finely chopped
2 T. sugar
2-1/2 T. chili powder
2 T. garlic salt
1/4 t. pepper

Place dried peas in a Dutch oven; add water to cover by 2 inches. Soak for 6 to 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 remaining 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.

Place dried peas in a Dutch oven; add water to cover by 2 inches. Soak for 6 to 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 remaining 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.