Elena's South Texas Black-Eyed Peas

• 1 (16 ounce) package dried black-eyed peas
• 2 lbs bulk pork sausage
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can whole tomatoes, undrained and tomatoes chopped up
• 12 cup water
• 14 cup chopped celery
• 2 tablespoons sugar
• 3 tablespoons chili powder
• 2 teaspoons garlic salt
• 14 teaspoon pepper

1. Wash peas and drain.
2. Place peas in a large pot.
3. Cover with water 2-inches above peas; let soak overnight.
4. In a big skillet, cook sausage, stirring to crumble, until sausage is browned.
5. Add in onion and garlic; cook until tender; drain well.
6. Drain peas and return to large pot; add in sausage and remaining ingredients.
7. Bring to a boil, cover, and lower heat.
8. Simmer 1 1/2 hours.
9. Add additional water if necessary.

blackeyed peas, pork sausage, onion, garlic, tomatoes, water, celery, sugar, chili powder, garlic salt, pepper

Taken from www.food.com/recipe/elenas-south-texas-black-eyed-peas-80669 (may not work)