4 slices bacon, fried (reserve drippings)
1 c. chopped green onions
1 c. chopped green peppers
1 c. chopped celery
1 (14 1/2 oz.) can tomatoes, drained and chopped (I used Mexican style)
1 pkg. frozen or canned black-eyed peas
2-3 tsp. sugar
1 bay leaf

Cook bacon, reserve drippings. Crumble bacon and set aside. Saute onion, green pepper and celery in drippings until tender. Stir in remaining ingredients and cook over low heat 10 to 15 minutes, stirring occasionally. Remove the bay leaf and sprinkle with crumbled bacon. Yield: 6 servings.