1/2 bag cooked dried black eyed peas (or 1 box frozen), cooked
1 can stewed tomatoes, Original, Italian or Mexican (your choice) (do not add tomatoes until peas are thoroughly cooked)
1 to 2 strips bacon, well cooked & crushed Possible substitutions: McCormick's Hickory Smoked Salt or 1 tbsp. Hormel's Real Bacon Bits)
1 tbsp. each dried celery leaves and parsley or 1 sm. bunch fresh minced
Salt & pepper to taste
A few dashes Tabasco sauce
1 tbsp. dried onion or 1 onion, minced
1 green pepper, minced, fresh or frozen

Cook peas. (I soak 2 cups dried blackeyed peas overnight and then place in my pressure cooker with: 1/4 cup cooking oil, 1 tablespoon salt and water to well cover peas (never filling cooker over 1/2 full). Having properly placed cover and vent, cook 20 minutes. Let pressure drop naturally. Add the rest of the ingredients. Simmer for at least 20 minutes, or place in crock pot on Low 3 to 4 hours. "Crock time" may be extended by using 2 cans of the stewed tomatoes. (I've often added okra frozen or fresh, washed and sliced, to this recipe. Yummy!)