Spicy black-eyed peas with greens and herring

Put the black-eyed peas in a large pot with plenty of cold water, and bring to a boil. Remove from the heat, drain them and place them back in the pot with fresh water, enough to cover them. Return the pot to high heat until the beans come to a boil and then lower the heat and let them simmer for about 30 minutes, until they are soft but still “al dente,” while the water level will have reduced by half. Add the onions, peppers, greens and half a cup of the olive oil. Taste and add as much salt and pepper as needed. Cover the pot and let the dish cook until its liquids have evaporated and the greens have softened (about 30 minutes). Remove from the heat, let it cool slightly and add the remaining olive oil. Serve with the smoked fish.