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Mexican Black-eyed Peas

1 pound dried black-eyed peas -- soaked in water 4-8 hours
ham bone or ham scraps
2 onions -- chopped
1 can tomatoes -- undrained
3 cups celery -- chopped
4 teaspoons chili powder
1 teaspoon salt -- optional
freshly ground black pepper


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. We always add Tabasco or other hot sauce. Serve with rice.


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