Black Eyed Pea Casserole

Black Eyed Pea Casserole
Servings: 4

2 bacon slices, fried until crisp
1 cup celery, finely chopped
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
1 can black-eyed peas
1 can tomatoes

Drain bacon on paper towels. In grease from bacon, sauté celery, green peppers
and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt
and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1
can Rotel tomatoes and green chilies instead of regular tomatoes, or use half
regular tomatoes and half Rotel. Serve immediately