Ringing in the new year with Black Eyed Peas

This is a year of fire for me (ask me about the past Beltaine sometime).  After ringing in the New Year with a bonfire down by the Detroit River I decided to make a spicy black eyed pea dish for my first dinner of the year.  Black Eyed Peas are a traditional new years dish for southern African Americans, though it actually dates back to ancient Jewish New Year (Rosh Hashana) celebrations.  In this country they are usually cooked with ham hocks, but this recipe is vegan.

Fire-y Black Eyed Peas for New Year
A couple cups of black eyed peas, soaked over night
Vegetable broth (optional)
Onion, chopped
Leek, sliced
Celery, chopped
Carrot, chopped
Clove of garlic, chopped fine
Olive Oil
Spices and herbs (suggestions: cayenne pepper, basil, oregano, black pepper, rosemary, coriander)
2 cups canned tomatoes
1/4 cup pepper vinegar (optional)

Start cooking black eyed peas (bring to boil then turn down to a simmer).

In another heavy pan saute the onion, garlic and leek in a little olive oil.  Add the dry spices (wait to add herbs) and cook a little longer.  Add carrots and cook and stir until covered with oil and spices.  Add the beans and enough vegetable broth (or water) so that beans and veggies are just covered.  Add herbs.  Cook without lid over low simmer until beans are done cooking.  Add tomatoes and pepper vinegar (if you don't have pepper vinegar you might want to add more cayenne or some other source of capsicum spiciness).

Serve hot with sweet potatoes, greens and cornbread.