6 cups water

1 pound dried black-eyed peas, sorted and rinsed and soaked over night in the above cups of water.

1 cube vegan bouillon, or for oil free use,

1 T. Chicknish seasoning

1 onion, diced

2 cloves garlic, diced

1 red bell pepper, stemmed, seeded, and diced

1 jalapeno chile, seeded and minced (optional)

1/4 cup finely ground unsweetened dried coconut (this takes the place of the ham or bacon)

1  teaspoons cumin

 

Bring the soaked beans with its water to a boil and then turn it down to low (very slight simmer), and cook for 1 hour, then add the other ingredients and cook on low until the beans are tender. After cooking is finished: add salt to taste; and if you like it hot, add cayenne.