1 tbsp. cooking oil
1 c. green pepper, chopped
1 c. onion, chopped
1 c. celery, minced
1 tbsp. sugar
1 bay leaf
1 (15 oz.) can black-eyed peas
1 (14 1/2 oz.) can tomatoes, chopped, liquid reserved
1/2 tsp. salt
1/4 tsp. pepper
4 bacon slices

In a skillet, heat oil over medium-high. Saute green peppers, onion and celery. Add sugar, bay leaf, peas, tomatoes, half the tomato liquid, salt and pepper. Reduce heat and simmer 15 minutes. Remove to a bowl and sprinkle with bacon. Serve hot or at room temperature.