1/2 c. chopped bell pepper
1/2 c. chopped onion
2 celery stalks, chopped
1 tsp. garlic powder
1/2 c. ketchup
2 cans of jalapeno black-eyed peas, undrained
1 can of regular black-eyed peas drained
2 (16 oz.) cans of stewed tomatoes
2 chicken bouillon cubes

Saute the bell pepper, onion and the celery. Then put the sauteed ingredients, along with remaining ingredients, in a pot and cook for 30 minutes. This makes a great dip, but is also a good side dish with a meal.