1 lb. black-eyed peas
8 c. water
5 slices bacon
2 lg. onions, chopped
1 1/2 stalks celery, chopped
2 tsp. salt
1 tsp. pepper
2 cloves garlic, chopped

SAUCE:

1/2 c. olive oil
3/4 c. white vinegar
2 cloves garlic, minced fine
1 tsp. salt
1 tsp. pepper (black)
1 tsp. Worcestershire sauce
6 dashes Tabasco sauce

Before cooking peas, soak them in water overnight. Drain. In a heavy pot, combine peas and next 6 ingredients. Bring to a boil and reduce heat to a simmer. Cover and cook 30 minutes or until peas are tender. Do not over cook. After draining, put in another bowl and cool. Combine next 7 ingredients in a saucepan and cook 5 minutes. Let cool, pour sauce over peas and serve at room temperature. Goes well with fried chicken, ham or fish.