1/2 lb. bacon or sausage
2 c. chopped onion
2 c. chopped green pepper
2 c. chopped celery
3 (15 oz.) cans of black-eyed peas
1 (10 oz.) can Rotel tomatoes
Salt and pepper to taste

Cook meat until fat is rendered. Transfer meat to 6 to 8 quart pot. Sauté onion, green pepper and celery in meat drippings. Pour peas into pot. Add all sautéd vegetables and Rotel tomatoes to pot. Add salt and pepper. Cook over medium to medium-low heat for 30 minutes.