Delicious Black Eyed Peas

• tsp olive oil
• 1 shallot, diced
• 16 oz frozen black-eyed peas
• 6 pepperoncinis, stems removed, chopped
• 8 oz stewed tomatoes with juice
• 4 c water
• few dashes of cumin
• salt and pepper to taste

Saute the shallot in hot olive oil. Add everything else. Bring to boil, reduce to simmer for about 10-12 minutes or until the peas are soft. Strain a bit of the liquid per serving to focus on the beans and not the soup.