1/2 pound black eyed peas
2/3 cup olive oil
2 medium red onions, finely chopped
3 large green bell peppers, seeded and diced
2 large garlic cloves, minced
1 cup dry red wine
3 cups chopped, peeled tomatoes
salt and cayenne to taste
4-6 tablespoons red wine or sherry vinegar to taste
Place blackeyed peas in pot with enough fresh water to cover by 3 inches. Bring to boil over medium high heat. Reduce heat and simmer for about 25 minutes until they are nearly cooked. Remove and drain in a colander, reserving 2 cups of liquid.
While peas simmer, heat 3 tablespoons of the olive oil in a large, heavy skillet over medium heat and cook the onions and bell peppers until they wilt and glisten. Add garlic and stir for a minute or so. Pour in wine. As soon as it sizzles, remove the pan from the heat. heat oven to 375.
Combine peas, cooked vegetables and pan juices, and the toamtoes in a clay pot with a cover. Add enough of the remaining water from the beans so that about 1 inch of the liquid coves up over the beans. pour in the remaining olive oil. Cover and bake for 35-40 minutes, or until beans are very tender but not braking down. Season with salt and cayenne.
Let cool and serve.