Black-eyed Pea Stew


1 pound
dried black-eyed peas
2 tablespoons
coconut fat (or ½ can full-fat coconut milk)
onion, diced
2 cloves
garlic, minced
1 can
crushed tomatoes (or 4 fresh tomatoes, chopped)
head of cabbage, shredded
2 cups
additional high fiber, low starch vegetables (optional)


Rinse and sort the peas. Soak overnight in enough water to cover an inch over the top of the beans. Add water to keep the level just above the peas.

Bring to a boil, skim, and then simmer until tender (1–2 hours). While simmering and while the peas are only beginning to soften, add the coconut fat/milk and the vegetables. Allow the water to simmer off until you have a thick stew.

When the peas are soft, add salt to taste.  (Recipe♦198)