Soak the black eye peas overnight.

the next day rinse the beans and cook in water for 45-50 minutes at medium to high heat. No need to measure the amount of water, just use enough water to fully cover the beans

While the beans are cooking prep the other ingredients.

Chop half a medium red onion finely and set aside. Save the other half of the onion for the tomato blend

In a blender add the half onion, 3 tomatoes roughly chopped, one scotch bonnet pepper (deseeded if you do not like spicy food), 1/2 red bell pepper, 2 cloves of garlic and a large thumb of ginger. Blend the mixture with about 1/4-1/3 cup of water, just enough water to make it blend

In a large pot heat 1/4 cup of red palm oil (or any vegetable oil of choice) at medium heat. When the oil starts to run like water in the pot, add the finely chopped onions and cook in the oil till soft

When the onions are soft, add the tomato paste and mix it well with the onions. Add 1/4 cup of water if the pot turns dry

After the tomato paste has been well mixed with the onions, mix in the blended tomato purée, the spices and the canned tomato sauce (I used the 398 ml Costco organic low sodium tomato sauce)

Fully cover the pot and let the sauce cook for 30 minutes at medium heat or till the sauce starts to stick to the bottom of the pan. You want to evaporate out as much water as possible and be left with a dry sauce. The sauce will bumble a lot so make sure to keep it well covered

Mix in the cooked beans and let it cook in the sauce for 10 minutes.

If you want to add, turn off the stove and add the chopped spinach. Mix in the spinach well and let the residual heat wilt the spinach

Serve with some fried plantains and /or rice