Boston Black-Eyed Peas Variation

I believe I came across this recipe in one of my older Moosewood Cookbooks, and because I'm a rebel and don't follow directions, I decided to 'mess with' the recipe a bit.  First, I have to admit, I haven't used Black-Eyed Peas as much as I have other legumes but I am tried to rectify that.  I'm told this flavor combo is a New England Twist on a Southern Favorite.  I'm also told that Black-Eyed Peas are often served on New Years Day as a form of GOOD LUCK.  Well, I'm over a half of a year too late...or...perhaps...I'm a half year early!  Regardless - No one ever denies a GOOD LUCK WISH, do they!?  Regardless of the time of year!?  Well, here we go!  This is what I did for these Beans...

I did about a half pound of Frozen Black Beans, Black-Eyed Peas, Red Peppers, and Onions.
1 C Water
2 Cloves Garlic
1/4 C Coconut Aminos
1/3 C Agave
1 teas dried yellow mustard powder (Organic)
Pinch each of Wildtree's Garlic Galore AND California Garlic Pepper

Again, I think this turned out well, as-is for a side dish!  But I was looking for LUNCH Solutions for this week so I took that other bit of COOKED Rice from the other night and combined everything into this dish you see here! 

I have to say - this maybe my favorite Black-Eyed Pea attempt YET.  I LOVE the sweetness of this dish!  I could see this being paired with corn bread.