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Try this instead
of typical refried beans for your next Mexican
side-dish...
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16
oz |
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package dried black-eyed peas |
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2
lbs |
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pork
sausage |
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1
medium |
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onion, finely chopped |
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28
oz |
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can,
whole tomatoes, undrained |
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½
cup |
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water |
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2
Tbs |
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sugar |
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2½
Tbs |
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chili powder |
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2
tsp |
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garlic salt |
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½
tsp |
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pepper |
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2½
Tbs |
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finely chopped celery |
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1 |
Sort and
wash peas, and place in large Dutch oven. Cover
with water 2" above the peas; soak overnight. |
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2 |
In the
morning, drain peas well. Brown sausage in a
heavy skillet, stirring to crumble. Add onion
and cook until tender; drain. |
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3 |
In Dutch
oven, mix peas, sausage and remaining
ingredients. Bring to a boil. Cover and reduce
heat; simmer 1 ½ hours. Add water if necessary. |
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Servings: 10 |
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