Instructions: Pick over, wash and drain peas. Soak overnight in water to cover; drain and set aside.

In a large heavy saucepan, heat oil and add onion; cook over medium heat, stirring often, until onion begins to brown, about 5 minutes. Stir in garlic, 4 cups water, salt, thyme, bay leaves and pepper. Bring to a boil, add drained black-eyed peas, return to a boil. Turn heat to lowest setting, cover and cook 45 minutes to 1 hour, or until peas are tender.

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