In a medium saucepan sauté jalapenos, onions, and green peppers until onions are translucent. I usually sauté them in water since I'm a fat-o-phoebe, but you can use olive oil, Pam, whatever. Once the onions are translucent, add your garlic and stir until the garlic releases its aroma. Be careful not to burn the garlic, as that will make the dish bitter.
Add the tomatoes to the sautéed mixture and cook until the tomatoes start to get a little mushy. Just a little.
Meanwhile, drain 1 can of the black-eye peas, but leave the liquid in the other.
Add the cumin, Creole/Cajun seasoning, and stir. The seasonings will start to make the mixture kind of dry. Cook for a minute or so and then add the 2 cans of black-eye peas and the bay leaves. Stir.
Simmer covered for 20 to 30 minutes on med-low heat.
I don't usually add salt & pepper until food is served so I use less. Do what you like, though.
Spoon about 1 cup of the peas mixture over a cup of rice and serve.
This recipe was inspired by a brush with some very bland Hoppin John I made one night.
Note: I listed Creole/Cajun knowing there is a distinction, but I switch off and use creole one time and cajun the next. Both are equally good. Also, none of the measurements are carved in stone. Use as much or as little as you like.