Soak the dry black eyed peas overnight in a crockpot.
Rinse the beans and put them back in the crockpot with enough water to cover them.
Dice the onion. Add to the crockpot along with the green chilies and minced garlic.
Cook on high for 8 hours.
When the beans only have an hour left to cook, stir in tomatoes, salt and cayenne pepper.
Preheat oven to 375 degrees.
Trim beans and toss with olive oil, salt and pepper. Spread out on a baking sheet and bake for 20-25 minutes.
Mix all bread ingredients together in a large bowl until just moistened.
Spray muffin tin with cooking spray and fill each cup with batter.
Bake alongside green beans for 15-20 minutes.
Just before serving, mix 2 tablespoons flour with a little cold water and add it to the black eyed peas if a thicker consistency is desired.
Serve black eyed peas with corn bread, green beans, and orange slices.