Soak purple hull peas for 4-6 hours.
Dice red onion, carrot, and peppers. Mince garlic.
Heat olive oil in dutch oven or large pot over medium-high heat. Add diced onions and cook for 1-2 minutes, until partly translucent.
Add diced carrots and cook for 2-3 minutes, until carrots start to get soft.
Add bell peppers and jalapeños, and cook for 2-3 minutes. Season the vegetables with half of the salt, pepper, thyme, and oregano.
Add garlic and cook for 30 seconds. Don't overcook the garlic!
Add soaked purple hull peas and mix everything to combine. Cover the mixture with 1 inch of filtered water.
Add bay leaves. Bring pot to a boil. Reduce to medium-low. Check on the beans after an 90 minutes, and add continue to add 15-30 minutes to the timer depending on the done-ness of the beans. Beans should be tender and creamy when done!
Serve in you favorite bowl, or use for purple hull pea burger patties!