Black-eyed Peas with Tomatoes

This is a new twist on one of the most Southern of all vegetables.

3 slices bacon, diced

1 cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup finely chopped celery

1 (15-ounce) can stewed tomatoes, chopped

½ teaspoon dried basil

2 teaspoons sugar

½ teaspoon salt

½ teaspoon black pepper

1 (16-ounce) bag frozen black-eyed peas

In a large skillet fry the bacon until crisp. Set the bacon aside to drain. Reserve the drippings. In a medium saucepan place the reserved bacon drippings and over medium heat add the onion, bell pepper, and celery, stirring for 3 minutes. Add the tomatoes, basil, sugar, salt, black pepper, and black-eyed peas. Simmer over low heat for 1 ½ hours. Add water as necessary. Top with the cooked bacon.

Makes 8 servings.