Black-eyed peas and collards

I'm no expert on Southern-style beans and greens, but I like to try my hand at it once in a while. I got lucky this time—the broth is much more richly flavored than when I've used canned beans (without being oily or meaty), and the celery seeds make it smell amazing. Yeah the total time is almost two hours, but you still have loads of spare time to work on your poster for Mini Stat Mech, go to dance class, etc.

1 T butter
1 onion, diced
5 cloves garlic, minced
1 t each celery seeds, paprika, and oregano
3 medium-small carrots, sliced
1 can tomatoes
1.25 c dried black-eyed peas, rinsed
1.5 bouillon cubes in 4 c hot water
1 bunch collard greens, roughly chopped
red wine, salt, and pepper to taste

Melt the butter in a large pot, and saute the onion. Add the garlic, spices, and carrot, and saute until the spices seem like they're about to start sticking to the pan. Add the tomatoes, black-eyed peas, and broth, and bring to a boil. Cover and simmer for about 45 minutes. Add the collards and stir until they start to wilt. Cover and simmer for another 20 minutes. Adjust the seasonings if needed, and keep simmering until the black-eyed peas are tender (total simmering time should be about 90 minutes). Serve with rice and/or fresh sourdough bread.