4 slices bacon
1 c. chopped onion
1 c. green pepper
1 c. chopped celery
1 (14 1/2 oz.) can tomatoes, drained and chopped
1 (16 oz.) can blackeyed peas, drained
2-3 tsp. sugar
1 bay leaf

Cook bacon until crisp; remove bacon and reserve drippings in skillet. Crumble bacon and set aside. Saute onion, green pepper and celery in drippings until tender.

Stir in remaining ingredients. Cook over low heat 10-15 minutes. Stir occasionally. Remove the bay leaf and sprinkle with crumbled bacon. Serves 6.