4 (12 oz.) cans of blackeyed peas, may use fresh cooked peas
8 ozs. picante sauce
2 onions, chopped (about 2 cups)
2 tomatoes, diced, about 1 cup
2-4 ozs. butter
1/2 cup green pepper, diced
3 ozs. white wine
Worcestershire sauce

Saute onions until they start to change color, add tomatoes and pepper. Cook for 10 minutes. Add white wine after 5 minutes. Add peas and picante and cook for 1/2 hour. More picante can be added according to taste and a few drops of Worcestershire can be used.