In a pot with a cover, cook the fresh black-eyed peas, whole garlic cloves, and bay leaves in boiling water, salted with 1 tablespoon of sea salt, for 50–60 minutes until tender. If you are using dried black-eyed peas, you need to first soak them overnight. Drain and rinse well. Put the soaked black-eyed peas, garlic cloves, and bay leaves in a large pot or Dutch oven with just enough water to cover. Do not add salt to the water if you are cooking dried beans. Cook for at least 2 hours until tender, and then add a little sea salt to taste.

While the black-eyed peas are cooking, heat a large skillet. Add the olive oil, and sauté the onion until translucent. Follow with the garlic, bay leaves, celery, and red bell pepper. After about 10 minutes, add the tomatoes, salt, pepper, cloves, miso, and stock. Continue cooking for about 5–10 more minutes. Put everything except the black-eyed peas in a lined slow cooker.

Cook on high for about 2 hours. Add the black-eyed peas and continue cooking for another hour.

Sauté the brats in a lightly oiled pan. Let cool to make them easier to slice.

About 30 minutes before serving, slice the brats lengthwise, and then into ½-inch slices. Add the brat pieces to the slow cooker mixture. Add the thyme leaves and parsley, and adjust for seasoning. Serve over brown rice.