Mexican Black-Eyed Peas

Name: Mexican Black-Eyed Peas
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10 serving(s)
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

Submitted by True Texas

"from a little ;church cookbook. I used Ro-Tel instead of regular tomatoes and one pound of hot suasage, makes it nice and spicy. You will want to add water as you cook........."

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photo by True Texas

Ready In:: 2hrs 20mins
Ingredients:: 8
Serves:: 10

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

directions

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.