Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.
Cover and let sit overnight or 6 to 8 hours.
Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender.
Drain the cooked beans and set aside
If using canned beans you should start from here.
Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
Add tomatoes, tomatoes paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds.
Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally.
Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
Adjust for seasonings, and beans consistency with water and serve.