Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes.
In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes.
Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice.
Note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too.Servings: 8