Soak beans overnight in a large bowl covered with 3-4 inches of water, then drain.
Over medium-high heat, cook bacon in a medium sized dutch oven until slightly crispy. Stir in onion, jalapeños, and garlic and cook until translucent.
Add black eyed peas, water, diced tomatoes, brown sugar, bay leaves, sage, and salt. Bring pot to a boil, reduce heat and cover. Simmer for an hour and a half, stirring occasionally. If at an hour there is still a lot of liquid remaining, remove cover and continue to cook. Adjust salt and pepper to taste.