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1
Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat.
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2
Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste.
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3
Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact.
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4
Taste the broth and adjust salt.
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5
Remove the onion and bouquet garni and discard.
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6
Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.
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7
Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper.
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8
Cook, stirring often, until it is just tender, 3 to 5 minutes.
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9
Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute.
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10
Add the beans with their liquid to the pan and bring to a boil.
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11
Boil over medium-high heat until the broth reduces a bit, and stir in the spinach.
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12
Stir just until it is wilted, and remove the pan from the heat.
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13
Add salt and freshly ground pepper to taste.
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14
When the soba water comes to a boil, add salt to taste and the soba.
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15
Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats.
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16
Turn the heat up again and let the water come back up, then turn the heat back down.
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17
Repeat one more time.
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18
The soba should be cooked by the end of the third round.
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19
If it is not, repeat one more time.
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20
Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl.
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21
Serve with freshly grated Parmesan.
