Another one from Gina. Wow.  I'm going to be eating really great!  Number 3.

Here is another all time favorite. 
Indian Black-Eyed Peas Stew: 

1/2 pound black-eyed peas -- soaked overnight
4 cups water
1 tablespoon vegetable oil
1/4 teaspoon cardamom seeds (taken out of the pods as)
1/8 to 1/4 teaspoon cinnamon 
1 medium to large onion chopped
4 cloves garlic -- finely chopped
1 14oz can of diced tomatoes (don't drain!)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice. Bottled is fine

Drain the soaking water. Bring the beans and 4 cups fresh water to a boil. Cover, turn heat to low and simmer for 20 - 30 minutes or until the beans are tender. 
Meanwhile, put the oil in a frying-pan and set over medium-high heat. 
When hot, put in the cardamom seeds and cinnamon. Let sizzle for5 -6
seconds. Add the onions and garlic and stir and fry until the onion
pieces turn brown at the edges. 

Now add the tomatoes, ground coriander, cumin, turmeric and cayenne 
to the frying pan. Stir and cook for a minute. Cover, turn heat to low 
and let this mixture cook for 5 minutes. 

Add the contents of the frying pan to the beans and water mixture. Add 
the salt and black pepper. Stir to mix and bring to a simmer. Simmer, 
uncovered, on medium-low heat until the beans are cooked just right. 
Stir occasionally. Add more water if needed. Add the lemon juice a 
little before it's done. Serve with bread to soak up the juice.