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Mexican Black-Eyed Peas
1 package (16
oz) dried black-eyed peas
2 pounds bulk pork sausage
1 medium onion, finely chopped
1 can (18 oz) whole tomatoes, undrained
1/2 cup water
2 tablespoons sugar
2 1/2 tablespoons chili powder
2 teaspoons garlic salt
4 teaspoons pepper
2 1/2 tablespoons finely chopped celery
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, stirring to crumble. Add
onion, cook until tender and drain. Drain peas well. Stir in
sausage and remaining ingredients. Bring to a boil. Cover,
reduce heat, and simmer 1 1/2 hours. Add water, if
necessary. Serves 10.
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