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Mexican Blackeyed Peas

1 (16 oz). pkg. dried black-eyed peas
1 lbs pork sausage*
1 medium onion, finely chopped
1 (18 oz.) can whole tomatoes, undrained
1/2 cup water
2 T sugar
2 -1/2 T chili powder
2 T garlic salt
1/4 t pepper
2- 1/2 T 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 skillet, stirring to crumble. Add onion,
cook until tender. Drain peas well. Stir into sausage and
add the remaining ingredients. Bring to boil and cover.
Reduce heat and simmer 1 -1/2hours, adding water if necessary.
*You may substitute ground beef for sausage

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