1 pound black-eyed peas (fresh or frozen) 1 bay leaf 2 teaspoons salt 4 tablespoons olive oil 3 lemons, juice and zest of 1/2 bunch scallions (or green onions), sliced thinly 1 red pepper, roasted, skinned and seeded, and chopped 1 can chopped tomato, drained 1 chipotle pepper, finely chopped 1 bunch flat leaf parsley, coarsely chopped freshly ground black pepper, to taste
Rinse and pick over the peas; place peas in a large pot and cover with water. Add the bay leaf and salt and bring pot to a boil.
Reduce heat to simmer and cook approximately 10-15 minutes for fresh peas, slightly longer for frozen peas (they should be cooked all the way through, but not at all mushy).
Drain the cooked peas in a colander, then place the peas in a mixing bowl, pour the olive oil and lemon juice over them while still warm; let cool to room temperature without stirring.
Remove the bay leaf and stir in the remaining ingredients. Adjust the seasoning and serve at room temperature.