In a large stock pot heat oil to medium heat, then add celery, pepper, and onion.
Cook for 3-5 minutes or until the onion begins to soften, then add garlic.
Cook for an additional minute or two before adding the oregano, garlic powder and chipotle.
Stir to combine the spices in the oil, then add the pre-soaked peas.
Stir to coat the peas in oil, then add six cups of water, salt, bay leaf and liquid smoke and bring to a boil.
Once boiling, reduce to medium to high heat and cook for about 45 minutes uncovered. During this time stir frequently and add water if necessary (if water has boiled out too quickly.)
Reduce to low to medium heat and cover, cooking for an additional 20-30 minutes stirring and watching the pot frequently. The stew should thicken and become gravy like and the peas should soften.
Reduce heat to low simmer, add 1 TB of white vinegar stirring to combine.
Cook for a final 10-15 minutes.
Once the peas are soft and the stew is thick, remove from heat and serve over a bed of white rice. For extra luck, I like to serve this dish alongside fried green tomatoes, macaroni and cheese, and corn bread. Enjoy!