Spicy Vegetarian Black-Eyed Peas

This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 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

Directions

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.