Soak peas overnight in a large stock pot.

Preheat oven to 400 degrees

Coat neck bones with olive oil and a sprinkle of sea salt

Roast neck bones in 375 degree oven for 45 minutes, turning once to brown entirely. Set aside, reserving a tablespoon of the rendered fat.

Turn oven down to 350 degrees

Bring peas to a rolling boil, skimming as needed, for an hour or until soft.

Drain peas, reserving 1 cup of liquid.

Chop onion, carrot, celery and red peppers. Set aside 1 pepper. Chop tomatoes separately.

Saute onion, carrot and celery in a large Dutch oven until carrot is tender. Add tomatoes, sage, thyme, salt and pepper. Saute for 5 more minutes.

Add peas, liquid from beans and rendered fat from neck bones.

Layer neck bones with vegetable mixture in Dutch oven.

Put Dutch oven in 350 degree oven for 20 minutes. Reduce heat to 300, cook for 1 hour or until meat is falling off the bone.

Remove neck bones from pot, let cool for a few minutes. Remove meat, chop, being careful to remove any small pieces of bone, and add back to pot. Stir well, put back in oven for a half hour.