Clean and rinse the peas. Cover with three cups water and let stand overnight. Drain and rinse the peas; discard the soaking water.
Heat the oil in a medium-size saucepan over medium heat; add the onion and cook 5 to 7 minutes, or until onion is translucent. Add the peas and the broth; bring to a boil.
Lower heat and simmer 20 minutes or until the peas are tender and a small amount of cooking liquid remains. If the liquid is absorbed too quickly, add additional broth, 1/4 cup at a time. Stir in the hot sauce, salt and pepper. Cover and simmer 15 minutes.
Divide cooked rice evenly among 8 bowls and top with the peas. Garnish with tomatoes, onion, parsley, and ham.