Mexican Black-Eyed Peas

Recipe Ingredients

1 lb	454g / 16oz	Dried black-eyed peas - soaked in water 4-8
		Ham bone or ham scraps
		Hours
2		Onions - chopped
1		Tomatoes - undrained
3 cups	330g / 11oz	Celery - chopped
4 teaspoons	20ml	Chile powder
1 teaspoon	5ml	Salt - optional
		Freshly ground black pepper

Recipe Instructions

Drain soaked peas. Add ham, onions, and fresh water to cover, and cook slowly for several hours until peas are tender. Then add tomatoes, celery and seasoning to taste. Add fresh ground pepper and let simmer until thoroughly cooked.

Source:
The Eyes of Texas Cookbook, 1987, p. 132

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