Spicy Vegetarian Black-Eyed Peas

• 1 lb dried black-eyed peas
• 6 cups water
• 2 garlic cloves (minced or pressed)
• 1 bell pepper, diced
• 1 small onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 teaspoon dried oregano (crushed)
• 1 teaspoon dried thyme (crushed)
• 1 (26 ounce) can chopped tomatoes (do NOT drain)
• 1 (4 ounce) can diced green chilies (do NOT drain)
• 1/4 cup red wine vinegar

1. Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
2. Combine garlic, onions and bell pepper in a skillet.
3. Cook over low heat, with a little water to prevent from scorching.
4. Cook until onion is translucent.
5. Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
6. Cover and reduce heat to low.
7. Cook for 1 1/2- 2 hours, or until peas are soft.

blackeyed peas, water, garlic, bell pepper, onion, salt, black pepper, sugar, oregano, thyme, tomatoes, green chilies, red wine vinegar

Taken from www.food.com/recipe/spicy-vegetarian-black-eyed-peas-80745 (may not work)