Rinse the black-eyed beans thoroughly and soak them overnight in water. Drain the water the next day.
In a large pot, add the soaked beans and enough water to cover them. Cook over medium heat for about 40 minutes or until the beans are tender.
In a separate pot, boil the corn until it's cooked. Drain and set aside.
In another pan, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.
Add the diced bell peppers and tomatoes to the pan, and cook for a few minutes until they soften.
Stir in the ground crayfish (if using), thyme, curry powder, salt, and pepper. Let the mixture cook for an additional 2-3 minutes.
Pour the cooked beans and corn into the pan with the sautéed vegetables. Stir well to combine all the ingredients.
Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This allows the flavors to meld together.
Taste and adjust the seasoning if needed.
Serve hot and enjoy.
