Calypso Beans, Tomato and Poblano Stew

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3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 bay leaf

1 ham hock

1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained

1 tablespoon ground cumin

3 canned chipotle peppers in adobe sauce

4 poblano chiles, roasted, seeded and chopped

4 tomatoes, seeded and chopped

1 bunch fresh cilantro leaves

Kosher salt and freshly ground black pepper

Lime wedges, for garnish