This dish, referred to as "Googanee" by my Mom, is made traditionally with only onion, garlic, culantro (shado beni) and pepper, but I added veggies for additional flavor and nutrients. I usually grate a carrot into it also. Googanee or boil and fry black eye peas is eaten in Trinidad with roti for breakfast. I eat it alone or if I'm very hungry I eat it with a scrambled egg or two.
Pick over beans. Soak beans overnight or a few hours. Place drained black eye peas, 6 cups of clean water (meaning not the water you soaked it in) and salt in a pot over high heat. Bring to a boil, lower heat and cook until tender but still firm. Drain and set aside. While beans are boiling, chop onion, mince or grate garlic, chop peppers and herbs.
Heat oil in a dutch oven or heavy bottomed pot, over medium heat. Add onion, Cook 1 minute or until translucent. Add garlic and cook another minute. Add peppers and herbs including thyme leaves and cook for 3-5 minutes until tender.
Add black eye peas, salt, freshly ground black pepper and cook about 5 minutes, stirring constantly, to prevent sticking. Add cumin, stir and remove from the heat. Test for salt and add more if desired.