yesterday at the farmer's market I picked up some fresh black-eyed peas. They made a nice soup last night loosely based on this epicurious recipe.
I omitted the red wine vinegar becuase I forgot. Instead I just sauteed the onion and garlic, threw in 4-5 chopped up roma tomatoes leftover from sauce making, then dumped in a storebought carton of chicken stock, the black-eyed peas (a regular sized baggie-full), oregano and chili powder, and simmered for maybe an hour. Later it looked too chicken brothy so I threw in some quinoa and that made a very nice mushy soup for an almost fall Sunday evening.