Rinse the peas until the water runs clear. Cover them with fresh water and soak them overnight. 2. Drain and rinse the peas, and set them aside; warm oil in a Dutch oven over medium heat. Add onions and bell peppers, and cook until the onions become translucent and soften, for about 10 minutes. 3. Stir in the garlic and jalapeños; cook for 3 minutes. Then, add the tomato paste and saute until it becomes aromatic. 4. Deglaze the pot with crushed tomatoes and vegetable stock. Add liquid smoke, bay leaves, and the reserved peas. Then, give the mixture a quick stir. 5. Bring the pot to a boil. Reduce, and simmer for 45 minutes. 6. Skim the froth from the top, serve, and enjoy!