Soak the black eyed peas in water for about 30 minutes. After that rinse in plenty of water.

In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and the carrot until the onion is translucent.

Add the black eyed peas to the pot and sauté for 1-2 minutes.

Add the tomato, the bay leaf, dill and pepper and mix well.

Add hot water until the beans are covered (about 1 inch over).

Simmer for 30-40 minutes checking the water levels, add a bit of hot water as needed (about 2-3 tablespoons each time), you do not want this to be watery or like a soup, but thick. I prefer to add less water in the beginning and add as needed later.

The beans are ready when they are soft.

Remove from heat and remove the bay leaf, add salt to taste and mix.

Serve as is or with a sprinkle of parsley. You may also accompany it with a piece of feta.