New Year’s Black-eyed Peas

black-eyed peas	2 c
water	4 c, as required
bacon	4 thick slices
white onion	1/2 c
celery	1/2 c (optional)
black pepper	1 t, or to taste
Pickapeppa Sauce	3 T

Wash the peas in cold running water until the draining water is clear. Cover with water and soak overnight. Add the pepper to the peas and water and bring to a boil. Chop the bacon and render it in a hot skillet. Chop the onions, and celery if desired, and sauté with the bacon. Add the sauté and the Pickapeppa sauce to the peas, lower the heat to a simmer and cook for 2 1/2 to 3 hours until the peas are tender, adding water as necessary.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–7.