Place beans in a large pot, then add enough water to cover by 1 inch. Bring to a boil for 2 minutes. Cover and remove from heat. Let the beans stand in the cooking water for 1 hour, then drain well. Alternatively, you can soak the beans in a large pot of water overnight.

In a 4-quart slow cooker, layer the black eye peas, onion, garlic, salt, and black pepper. Pour in the vegan chicken broth and water.

Cover and cook on low for 6 hours (3 hours on high) or until the beans are done. Cooking time may vary slightly depending on the type of slow cooker equipment used.

Adjust seasoning to taste and garnish with cilantro.  Use a slotted spoon to serve hot. (If there's too much liquid for your taste and you prefer creamy beans, remove 1 cup of cooked beans, puree in a blender, and return to the pot.)