2 teaspoon extra-virgin olive oil or water for sautéing
1 onion, finely minced
2 cloves garlic, minced
2 teaspoon ginger, freshly grated
1/4 cup red bell pepper, diced
1 tomato, chopped
1/4 teaspoon turmeric
1/4 teaspoon coriander
Pinch of cumin
3/4 teaspoon sea salt or to taste
1 cup dried black-eyed peas (see below)
pinch cayenne pepper (optional)
1/4 cup cilantro
1 1/2 cups water (broth from cooked beans)

In a medium saucepan, heat oil on medium heat and add onion, garlic, ginger, and red bell pepper. Sauté until onion is softened, stirring frequently, for about 4 minutes. Add tomato, turmeric, coriander, cumin and sea salt, and cook for about 3 minutes. Add black eye peas along with water and bring to boil over medium high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring occasionally. Stir in chopped cilantro.

Preparing Dry Beans

Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). The following morning, drained water using a colander and rinse beans thoroughly. Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil on medium high heat. Reduce the heat to medium low and simmer for about 1 hour until beans are soft. Use 1 1/2 cups of the broth in the recipe and discard the rest.