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Categories:Viewed: 32 - Published at: 6 years ago
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
Method
- 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.
