Soak your beans (black eyes peas) overnight in water, make sure they are fully submerge, they will expand overnight.
The next day, remove your beans from the water they soaked in and boil for 40 minutes or until tender. Set aside.
In a medium pot, heat the palm oil over medium heat. When hot, add onions and sauté the onions for about 3 minutes.
Add your diced tomatoes, and whole scotch bonnet.
Saute for another about 5 more minutes.
Add your seasoning, paprika, onion powder, garlic powder, cayenne, shrimp bouillon and salt to taste.
Simmer stirring constantly for about 5 minutes.
Add cooked, drained black eyed peas and mix to they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens.
Taste and adjust salt if needed.
Serve with fried plantains or simple white rice.