Yellow-Eyed Peas

My parents sent me a package over the holidays since I couldn't make it home this year and one of the items consisted of yellow-eyed peas from this amazing country store in Winston-Salem, NC.  They are similar to black-eyed peas however they taste more like a creamy white bean.  I made this recipe for New Year's Day in the hopes that they will bring me good luck this year and they are quite delicious too.

Olive oil
4 oz. Pancetta, diced (can use bacon)
1 leek, sliced
1 small onion (red or yellow), chopped
14.5 oz. can Fire-roasted diced tomatoes
2 garlic cloves, minced
2 cups dried yellow-eyed peas (can use dried black-eyed peas)
6-8 cups water (maybe a little more - make sure the beans are completely covered)
salt & pepper
cayenne pepper
1 bay leaf

1. Add a little olive oil to a large pot and saute the pancetta, leek and onion until soft, 6-8 minutes.
2. Add tomatoes, garlic, peas, water, bay leaf and the salt, pepper and cayenne pepper to taste.
3. Bring to a boil, cover and cook for at least 2 hours or until peas are soft.  You may need to add more water if they start to cook off.  And if there is too much liquid cook uncovered until liquid is absorbed.
4. Once peas are soft, remove from heat and serve with cornbread. Enjoy!