Cooking me some black-eyed peas... after the New Year

I have a variety of beans in the kitchen pantry. Some are used for special dishes, but most are just kept in airtight jars to be boiled up and doled out for the meal. MORE times than not, I follow a simple process of boiling up the beans with bay leaves, savory, chervil, thyme, tarragon, and paprika. Today I chopped in a yellow onion and two cloves of garlic. After it boils, I lower the heat, cover the pot, and simmer for an hour.
It's been breakfast food for me for nearly two years. I scarf it down with a little pork and beans for extra flavor, about 50 g of cooked white rice and some crumbled crackers or crispbread.
I keep the portions small and I look at calorie counts. Today I picked up a protein mix (vanilla flavored hemp) to see if I could add some protein without getting unnecessary fat. It'll include some fruit. For now it's just in the experimental state.